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3 eggs
1 1/2 cups all-purpose flour
1 teaspoon sugar
1/8 teaspoon salt
1 1/2 cups milk
2 tablespoons melted butter, cooled

Cream Sauce:
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups heavy cream, heated
3/4 teaspoon salt
1/2 teaspoon paprika

Chicken Filling:
2 cups chopped cooked chicken
1 tablespoon chopped parsley
1 teaspoon grated onion
1 egg yolk
3 cups medium cream sauce
Pinch of ground sage
3 strips bacon, cooked and crumbled
1/2 cup each shredded Swiss and Parmesan cheeses,

Crepes: Using mixer, beat eggs for one minute on medium, until
eggs are well blended. Add half the dry ingredients and mix well,
then add remaining dry ingredients (if mixture is too thick for
your beaters, add small amount of milk). Now add milk a little at
the time until half is used, then pour in the remainder and beat
until smooth. Beat in butter, cover and set aside at room
temperature for 1 to 2 hours (can refrigerate batter overnight).
Over medium heat, place a 6-inch skillet. Brush skillet with
butter, lift off heat and pour about 1 1/2 to 2 tablespoons batter,
only enough to coat bottom. Swirl pan and pour off excess, then
return to heat. When crepe is golden brown, flip and cook other
side for about 30 seconds. Turn crepes onto clean towel and
repeat, adding butter if necessary.

Chicken mixture: In a saucepan simmer chicken, parsley, onion
in cream for 10 minutes. Combine yolk with half of cream sauce;
add sage, and then add to chicken mixture. Cook over low heat
until thickened, then stir in crumbled bacon and half the cheese.
Spread a generous tablespoon of filling down center of crepe; roll
up, leaving ends opened. Place in greased 13x9-inch dish, seam
side down. Stir in 1 or 2 tablespoons of cream into remaining
sauce. Pour over crepes. Sprinkle with remaining cheese. Bake at
350 degrees for 20 minutes.

Yield: 24 crepes.

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