• 2 eggs
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 3/4 teaspoon sugar
• 1/2 cup condensed cream of chicken soup, undiluted
• 1 teaspoon Worcestershire sauce
• Dash ground nutmeg
• 1 cup chopped cooked chicken
• 1 cup cut fresh or frozen asparagus, thawed
• 1/3 cup chopped fully cooked ham
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup heavy whipping cream, whipped
• 1/3 cup mayonnaise

For crepe batter, beat eggs and milk in a small mixing bowl.  Combine flour and sugar; add to egg mixture and mix well.  Cover and refrigerate for one hour.

Heat a lightly greased 8″ non-stick skillet; pour 3 tablespoons batter into the center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper between.

In a small bowl, combine soup, Worcestershire sauce and nutmeg.  Set aside 1/4 cup.  Add the chicken, asparagus and ham to remaining soup mixture.  Spoon 2 tablespoonfuls over each crepe; roll up tightly.  Place seam side down in a greased 9″ square baking pan.  Spoon reserved soup mixture over crepes.  Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake at 375 degrees for 20-25 minutes.  Gradually fold cream into mayonnaise.  Spread over crepes.  Sprinkle with remaining Parmesan.  Broil 6″ from heat for 3-5 minutes or until bubbly and golden brown.

YIELD:  4 servings