For Crepes follow recipe for basic crepes or herbed crepes in the bread section.

Ingredients

For Filling:

2 cu. fresh sliced mushrooms
½ cu. shredded carrot
½ cup chopped green onions
½ cu. water
¾ cu. evaporated skim milk
2 T cornstarch
¼ t. salt
⅛ t. pepper
2 T Sherry
1 cu. shredded cheddar cheese
1 10oz pkg. frozen chopped spinach, thawed and well drained
2 cu. diced cooked chicken or turkey

Directions

For sauce, combine mushrooms, carrot, onion and water. Cover and simmer 5 minutes. DO NOT DRAIN! Combine milk, cornstarch, salt and pepper. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Stir in sherry and ½ cu. of cheese until melted.

For filling, combine spinach, chicken and 1 cu. sauce. Spoon ¼ cu. filling onto crepe. Roll up. Arrange crepes, seam side down, in a 13x9x2" baking dish. Spoon remaining sauce over crepes. Cover and bake at 375F for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Serves 6. Makes 12 crepes.