| 1 | To make the chicken veloute: melt the butter in a medium size saucepan over medium heat. |
| 2 | Stir in flour, bring to bubbling and let bubble a couple of minutes to get rid of the floury taste. |
| 3 | Add the milk and chicken broth; cook, stirring, until thickened and bubbly. |
| 4 | Stir in the sherry and heavy cream; season to taste. |
| 5 | To make the filling: cut the mushrooms into ¼inch slices. |
| 6 | In a heavy skillet, melt the butter over medium high heat. |
| 7 | Add the mushrooms and saute about 2 minutes or just until limp. |
| 8 | Remove from the heat and transfer to a large bown and cool to room temp. |
| 9 | Combine the mushrooms with the cubed cooked chicken and one cup chicken veloute. |
| 10 | To finish: toss together the cheeses and paprika in a bowl; set aside. |
| 11 | Spread about ¼c filling over the unbrowned side of each of 12 crepes. |
| 12 | Divide the broccoli over the chicken filling and roll up the crepes. |
| 13 | The crepes can now be placed, seam side down in one large lightly greased gratin dish. |
| 14 | Cover with 2 cups chicken veloute and sprinkle with the cheese mixture. |
| 15 | Or, serve the crepes in individual gratin dishes- 2 per serving - and divide the sauce and cheese mixture among them. |
| 16 | Can be prepared to this point, covered lightly with plastic wrap and refrigerated. |
| 17 | Remove from fridge at least 30 minutes before baking. |
| 18 | To finish the crepes, bake in a preheated 375f oven for 10-12 minutes or until bubbly and beginning to brown. |
| 19 | Makes 6 servings of 2 crepes each |
