Turkey Crepes Mornay

Crepes:
1 cup all-purpose flour
1/8 teaspoon salt
3 eggs
1 1/2 cups milk
Melted butter or peanut oil

Filling and Sauce:
8 tablespoons butter, divided
1/4 pound mushrooms, chopped
6 green onions, chopped
2 tablespoons parsley, chopped
2 cups cooked turkey, chopped
1 1/2 teaspoon salt, divided
4 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon pepper
1/2 cup Swiss cheese, grated
1/3 cup Parmesan cheese, grated
3/4 cup cream
2 tablespoons melted butter
1/3 cup seasoned breadcrumbs

Beat flour, salt and eggs to form a thick paste. Slowly stir in milk and beat smooth. Let stand 1 hour. Make 18 crepes in a 7-inch pan. Stack between pieces of waxed paper. Freeze 8 crepes for another use.

Saut� mushrooms, onions and parsley in 4 tablespoons butter until tender. Add chicken and 3/4 teaspoon salt. Set aside.

Melt remaining 4 tablespoons butter over medium heat. Stir in flour until smooth. Slowly pour in milk and cook until it boils and thickens. Add 3/4 teaspoon salt and pepper. Add cheeses and stir to melt. Add 1 cup sauce to chicken mixture. Stir cream into remaining cheese sauce. Fill crepes and place in greased 8 x 11-inch dish. Pour sauce over crepes.

Mix together butter and breadcrumbs. Sprinkle over crepes and bake at 350 degrees F for 20-30 minutes.

Servings: 8

Time saving tip: You can now buy crepes already made in your grocery store. Look in the deli or the dairy case.