Chicken Cheese Crepes

For Crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater until blended. Heat a lightly greased 6-inch skillet. Remove from heat.

Spoon in about 2 Tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Remove crepe to paper towel. Repeat to make 16- 18 crepes; greasing skillet occasionally.

For Cheese Sauce: In a medium saucepan melt butter. Stir in flour and salt. Add milk, water and chicken bouillon granules all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more.

Stir in cheese, wine, parsley and Tabasco. Remove 1 cup of the cheese sauce and set aside. Stir drained mushrooms into remaining sauce.

For Filling: Cook peas according to package directions; drain. Combine peas, chicken/turkey, pimento and the 1 cup reserved cheese sauce.

Spread about 1/4 cup filling over the unbrowned side of each crepe, leaving a 1/4 inch rim around edge. Roll up crepe. Place, seam side down, in a 12x7x2 inch baking dish. Repeat with remaining crepes. Pour the remaining cheese sauce over crepes. Sprinkle with paprika, if desired.

Cover; bake in a 375 degrees F oven for 18-20 minutes or till heated through. Let stand 10 minutes before serving.