Chicken Mushroom Crepes Filling

1/2 lb. fresh mushrooms- sliced (or 1 6-8 oz. can mushrooms)
4 tbsp. butter
1/3 cup chopped onion
4 tbsp. flour
2 cups milk
2 tbsp. dry Italian dressing mix
1/8 tsp. pepper
1/2 cup sour cream
3 tbsp. cooking sherry
2 cups cooked chicken
3 tbsp. fresh parsley (or 3 tsp. dry parsley), 1 tbsp. reserved for garnish

Saute onions in the butter over medium heat till soft, then add mushrooms and cook or a couple minutes. Sprinkle flour in and stir till thickened. Reduce heat to low. Add sour cream and sherry. Simmer or about 10 minutes. Reserve 1 cup of this sauce for the topping.

Continue over low heat with remaining sauce and add chicken and 2 tbsp of the parsley. Heat through. Makes enough for 12 crapes with approximately 1/4 cup filling for each crepe.

Crepes:
1/2 cup milk
1 cup flour
2 eggs
1 Tbsp oil
1/4 tsp salt

Beat till mixed well.
Pour 2-3 Tbsp into a lightly greased skillet. Lift and tilt pan until batter covers the bottom. Cook until done.