|Freshly grated parmesan cheese||1 1⁄2 Cup (24 tbs), divided|
|Whipping cream||1 Cup (16 tbs)|
|Basic crepes||8 (1 Recipe)|
|Butter/Margarine||1 Tablespoon, melted|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Finely chopped mushrooms||1⁄4 Pound (Fresh)|
|Ground nutmeg||1⁄4 Teaspoon|
|Finely chopped cooked chicken||3 Cup (48 tbs)|
|Milk||3 Cup (48 tbs)|
Combine chicken and 1 cup cheese; set aside.
Saute mushrooms in 1 tablespoon butter until tender.
Stir in salt, pepper, and nutmeg.
Melt 1/3 cup butter in a heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in whipping cream.
Combine chicken mixture, mushroom mixture, and 2/3 cup sauce, stirring well.
Spoon 1/3 cup mixture into center of each crepe, and roll up tightly; place crepes, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
Pour remaining sauce over crepes, and bake at 350° for 25 minutes.
Sprinkle with remaining 1/2 cup Parmesan cheese, and bake an additional 5 minutes.