|Crepes||12 (See Recipe Below)|
|Fresh mushrooms||5 Ounce, halved (2 Cups)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Light cream||3⁄4 Cup (12 tbs)|
|Shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Cooked cubed chicken/Turkey||2 Cup (32 tbs)|
|Chopped pitted ripe olives||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
Brown mushroom halves in 3 tablespoons of the butter or margarine.
In saucepan melt the remaining 3 tablespoons butter; stir in flour.
Add chicken broth and cream.
Cookand stirtill mixture is thickened and bubbly
Add cheese and sherry; stir till cheese melts.
Combine chicken, olives, mushrooms, and 1 cup of the sauce.
Spoon about 1/4 cup filling on unbrowned side of each crepe; roll up.
Place crepes seam side up in a 13 x 9 x 2 inch baking dish or two 10x6x2-inch baking dishes; pour remaining sauce over.
Bake, uncovered, at 375° till heated through, about 25 minutes for the 13 x 9 x 2 inch dish or 20 minutes for the two 10x6x2-inch dishes.
Sprinkle with parsley.