1    Egg
1/2 c  Milk
1/8 ts Salt
1 ts Corn oil
1/3 c  Whole wheat flour

-FILLING –
2 tb Butter
2 tb Whole wheat flour
1/2 c Chicken broth
1/2 c Milk
2 tb Dry white wine
1/2 c Cooked mushrooms
1/2 c Swiss cheese,grated
1/2 c Cooked chicken
1/4 c Fresh parsley,chopped

Combine all ingredients in a bowl.Drop by tablespoon onto a oiled hot
skillet or crepe pan.Do not over crowd because mixture spreads widely.After
1 minute,turn and cook the other side until golden.Stack crepes until ready
for filling.

Filling:

Melt butter in a medium size saucepan.Add flour and stir for 1 minute.Then
add broth,milk and wine.Blend until smooth. In a separate bowl,combine the
remaining ingredients and stir into sauce. To assemble crepes,place 1/3 cup
of filling into center of each crepe.Roll into a tube shape and turn ends
under.Serve hot.Makes 4 filled crepes with 9 grams of protein each.