Instructions: 1. Cover chicken and vegetables with water and cook until chicklen is tender.

2. Remove chicken, strain stock through folded cheesecloth and reserve.

Bone and dice chicken

3. Make a roux with the butter and flour, add the chicken broth and cook until thicken.

4. Whisk cream and eggs togrther; temper with a little of the sauce then add it to sauce. Add seasonings

5. Fold chicken and mushrooms into half of the sauce.

6. Place 1 cup of mixture on each crepe, roll and place in a baking dish.

7. Cover with remaining sauce, sprinkle with cheese and paprika to color.

8. Bake at 350F for 15 minutes

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