Filling ingredients
2 tablespoons of butter.
2 tablespoons of whole wheat flour.
1/2 cup of chicken broth.
1/2 cup of milk.
2 tablespoons of dry white wine.
1/2 cup of mushrooms, cooked.
1/2 cup of Swiss cheese, grated.
1/2 cup of chicken, cooked.
1/4 cup of freshly chopped parsley.

Crepe directions
In a suitably sized bowl, combine all of the ingredients together. Drop by tablespoon onto a oiled hot skillet. After 1 minute, turn and cook the other side until golden. Stack the crepes until ready for filling.

Filling directions
In a medium-sized saucepan, melt the butter, then add flour and stir for 1 minute. Add the chicken broth, milk and white wine; blend until smooth. In another bowl, combine the remaining ingredients and stir into the sauce. To fill the crepes, place 1/3 cup of filling into the middle of each crêpe. Roll into a tube shape and turn ends under. Serve hot.

Source: Crêpe Recipes.

List of ingredients:

4 dried mushrooms.
4 oz of shelled walnuts.
1/3 cup of olive oil.
3 lb of chicken.
1 teaspoon of cornstarch.
1 tablespoon of sherry.
2 tablespoons of soy sauce.
1 teaspoon of salt.
1 teaspoon of brown sugar.

Instructions:

Soak the mushrooms in hot water for 10 minutes.

Chop the walnuts and fry in 2 tablespoons of the olive oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil.

Cut the chicken into small pieces, then fry in the remaining oil for 3 minutes over high heat, stirring constantly.

Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and brown sugar. Add to the chicken and mix thoroughly.

Drain the mushrooms and chop roughly, then add to the pan and cook for 2 minutes.

Add the chopped walnuts.

Source: Walnut Recipes.