4 eggs
2 1/3 c. milk
2 c. flour
3 tbsp. veg. oil
1/4 tsp. salt

FILLING FOR CREPES:

1 pkg. frozen broccoli
3 oz. cooked turkey or chicken
1 c. grated yellow cheese
1/3 c. mayonnaise
1 can cream of chicken soup

CREPES: Beat eggs well. Add milk, flour, oil and salt. Beat until batter is smooth. Preheat small skillet (8 inch cast iron works best). Brush skillet with oil. Add about 2 tablespoons or 1/4 cup batter. Rotate batter to cover bottom of skillet. Cook until lightly brown. Turn and cook until lightly brown on other side. Continue until batter is gone.

FILLING: Cook broccoli and drain. Add rest of filling ingredients. Mix well. Add 1 to 2 heaping tablespoons of mix to each crepe. Roll crepe up and place in square or rectangular baking dish. After each crepe is filled and rolled, pour remaining mix on top of crepes. Cover. Bake at 375 degrees for 15 to 20 minutes. Makes 12 to 14 crepes.