Directions (continued)

• Cook until top appears dry; turn and cook 15-20 seconds longer.
• Remove to a wire rack. Repeat with remaining batter, greasing
• skillet as needed. When cool, stack crepes with waxed paper or paper
• towels in between.
• For filling, in a large skillet, saute mushrooms and onions in butter
• until mushrooms are tender; set aside. In a 2-qt. saucepan, combine
• the flour and rosemary, salt, pepper and garlic powder. Stir in the
• mayonnaise until blended. Cook over medium-low heat for 2-3 minutes.
• Gradually stir in 1-1/2 cups milk. Bring to a boil over medium-low
• heat; cook and stir for 2 minutes or until thickened. Add 1 cup
• cheese; stir until melted. Remove from the heat; add chicken and the
• mushroom mixture.
• Spoon 1/3 cup chicken mixture down the center of each crepe. Roll up
• and place seam side down in a greased 13-in. x 9-in. baking dish. In
• a small saucepan, heat remaining milk and cheese over medium-low
• heat, until cheese is melted, stirring constantly. Pour over crepes.
• Bake, uncovered, at 350° for 15-20 minutes or until heated
• through. Yield: 6 servings.