2 cups chicken, cooked and cubed
1/4 cup melted butter
1/3 cup flour
1 tesp. salt
1 cup chicken broth
1 cup milk
1/4 cup sliced mushrooms
1/2 cup frozen peas
1 Tbs. minced onion
1/2 tesp. parsley

Saute mushrooms and onions. In saucepan, combine butter, flour and salt. Cook over medium heat gradually adding chicken stock and milk, stirring constantly. Continue stirring until mixture thickens. Add remaining ingredients. Heat thoroughly. Spoon mixture on crepe, roll and garnish with sprig of parsley.



Inside filling:

1 cup ricotta cheese
2/3 cup cottage cheese
8 oz cream cheese
1/4 cup powdered sugar
1/2 teasp. vanilla
1/2 teasp. lemon zest


1 cup whip cream, whipped
1/4 cup sugar
1/2 cup sour cream

Top with fresh strawberries.