This is one of our favorite recipes but I have not shared it before now because it can be a bit tricky.  It took me a few times before I mastered making the crepes prior to filling them and placing them in the casserole.  Be sure to add the 30 minutes the batter needs to refrigerate prior to cooking when you plan your start time. 

8 tablespoons flour

2 eggs

2 egg yolks 

2 tablespoons vegetable oil 1/4 teaspoon salt

1 cup milk

5 to 6 fresh mushrooms, sliced

Large lump butter

3/4 cup shredded chicken 2 hardboiled eggs, chopped

1 teaspoon chopped fresh parsley

3-4 tablespoons sour cream

1/4 teaspoon salt

3 tablespoons melted butter Parmesan cheese  

Combine the first 5 ingredients plus 8 tablespoons of milk.  Beat until smooth adding enough extra milk to reduce the batter to the consistency of thin cream.  Refrigerate 30 minutes.  Sauté mushrooms in melted butter.  Add chicken, eggs, parsley, salt, and sour cream.  Cook a few minutes stirring lightly and keep warm.  Preheat oven to 350 degrees. Pour a small amount of the batter in a small greased pan and swirl making a round crepe.  Brown carefully on both sides over medium heat and move to paper toweling.  Repeat until all the batter has been used.  Place 2 tablespoons of the filling on each crepe and fold over.  Place in a medium to large buttered casserole, overlapping slightly.  Pour 3 tablespoons melted butter over the crepes.  Sprinkle with Parmesan cheese.  Brown uncovered in the oven for approximately 30 minutes.  (I find it best to wait a few minutes before eating to let the crepes cool slightly.)

Next Month:  Manicotti