Instructions: Place chicken in stock, bring to the boil, cover and cook 15 minutes. Remove chicken, dice flesh and reserve stock.

First, prepare a basic white sauce:
Melt the butter in a saucepan and add the flour, stirring with a wooden spoon. Add the chicken stock gradually, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg, vermouth. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn.

Saute sliced mushrooms in butter over low heat until soft. Add to white sauce with chicken, cheese, spring onions, lemon juice.

Remove sauce from heat and whisk in combined egg yolk and cream. Sauce should be thick and creamy. Do not reboil after adding egg yolk.

Spoon 1/2 cup filling into the center of each crepe, roll up to enclose. Place in a shallow buttered oven-proof dish.

Cover dish with foil, bake in a moderate oven 180C/360F for about 5 minutes until filling is hot.

Top crepes with Hollandaise sauce and grated cheese, place under grill to glaze golden. Sprinkle with chopped parsley.

Lift from tray with a spatula, serve with a wedge of tomato and a sprig of parsley

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