3 eggs, beaten
2/3 c. flour
1/2 tsp. salt
1 c. milk
2 c. mushroom slices
1/4 c. green onion slices
1/4 c. butter
3 tbsp. flour
1/2 tsp. salt
Dash of pepper
1 c. milk
2 1/2 c. (10 oz.) shredded sharp Cheddar cheese
1 1/2 c. chopped cooked chicken

Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter into hot, lightly greased 8 inch skillet. Cook on one side only, until underside is lightly browned.

Saute vegetables in butter; blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Add 1 1/2 cups of cheese; stir until melted. Stir in chicken. Fill each crepe with about 1/2 cup cheese mixture; roll up. Place seam side down in 13 x 9 inch pan. Bake at 350 degrees for 20 minutes. Top with remaining cheese. Continue baking until cheese melts. 4 servings.