Ingredients:

• 3 Tbsp. green onion
• 8 Tbsp. butter
• 2 cups minced, cooked chicken
• 6 Tbsp. sherry
• 5 Tbsp. flour
• 2 egg yolks
• 2 cups hot milk
• ¼ tsp. salt
• ⅛ tsp. white pepper
• ½ cup shredded Swiss cheese
• ½ cup mushrooms (sautéed)

Preparation:

Sauté green onion in half the butter until soft. Add chicken; stir over low heat for 2 minutes. Add wine; raise and cook rapidly, stirring constantly, until liquid is almost evaporated. Set aside.

In saucepan, melt remaining butter. Stir in flour; add hot milk and stir rapidly over medium heat until sauce is smooth and thick. Add salt and pepper. Combine egg yolks and cream; stir gradually into sauce. Reduce heat; stir and cook for 1 minute.

Mix half the sauce with the chicken for filling; add mushrooms. Place a large spoonful of filling on lower third of each crepe and roll into cylinders. Arrange rolled crepes side by side in buttered, shallow baking pan, seam side down.

Cover with remaining sauce and sprinkle with cheese. Bake in preheated 375° F (187° C) oven for 10 to 12 minutes or until cheese is melted and sauce is bubbly. Makes enough filling for 20 crepes.