Crepes:
Butter, melted
1 ½ cups milk
3 eggs
1/3 cup all-purpose flour
½ tsp. salt
Chicken Filling:
Butter
¾ lb. mushrooms, sliced
¼ cup all-purpose flour
½ tsp. salt
1 cup chicken broth
¼ cup dry sherry
2 egg yolks
Milk
1 cup shredded Swiss cheese
3 cups diced, cooked chicken
Chopped parsley
About three hours before serving: In bowl with wisk, beat 2 Tbsp. melted butter and remaining crepe ingredients until smooth. Cover and refrigerate at least 2 hours. Brush a 7 inch crepe pan and a 10 inch skilled with butter over medium heat. Pour scant 1/4 cup batter into crepe pan; cook until underside is browned. Invert into skillet. Cook 30 seconds and then slip onto waxed paper. Repeat until all crepe mix is used. In a saucepan over medium heat cook mushrooms with 2 Tbsp. butter; remove to bowl. In same pan, melt 3 Tbsp. butter. Stir in flour and salt. In bowl mix broth, sherry, yolks, and 1 cup milk. Stir into flour mixture, cook until thickened then add cheese. Preheat oven to 325 degrees. Reserve ½ cup sauce. Add chicken and all but 1/3 cup mushrooms to remaining sauce. Heat through. Spoon 1/3 cup filling into each crepe; roll up and place into a 9×13 baking dish. Repeat. Stir 2 Tbsp. milk and mushrooms into reserved sauce; pour over crepes. Bake for 20 minutes. Top with parsley. Makes 6 servings.