HAM AND MUSHROOM CREPES

Crepe batter:
1 cup flour
1 cup milk
2 eggs, beaten
1/2 tsp. baking powder

Filling:
2 oz. butter
1/4 lb. mushrooms, chopped
Juice of 1/2 a lemon
1 onion, chopped
1 oz. flour
1/2 pint milk
1/4 lb. cooked ham, chopped
2 tbsp. chopped parsley
Salt and pepper to taste

Mix batter ingredients together. Set aside in refrigerator 4 hours or overnight.

When ready to continue with recipe, heat butter in a skillet and make 12 crepes with the batter.

Filling:
Heat butter in frying pan. Add chopped mushrooms and lemon juice. Cook for 2 minutes.

In another pan saute chopped onion until golden.

Stir in flour. Cook slightly.

Add milk, cook 2-3 minutes.

Fold in mushroom mixture, ham and parsley.

Fill crepes and roll up. Can be made ahead. Heat thorough in 350F oven on cookie sheet before serving.