Crepe Sauce:
In saucepan, melt 2 tbsp butter or margarine; blend in 2 tbsp flour. Cook over low heat, stirring until bubbly. Remove from heat; stir in 2 cups light cream. heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; cover and keep warm.

Crepe Sauce (above)
1 can (4 oz) mushroom stems and pieces, drained
1/2 cup chopped green pepper
1/2 cup butter or margarine
1/2 cup Gold Medal flour
2 tsp. salt
1/4 tsp. pepper
2 cups chicken broth
2 cups light cream
2 cups diced cooked chicken
1/2 cup chopped pimiento
2 cups Bisquick baking mix
2 eggs
2 cups milk
2 cups shredded Swiss cheese

Prepare Crepe Sauce; set aside. Cook and stir mushrooms and green pepper in butter until tender. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Slowly stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimiento; heat through.

Prepare crepes: Beat baking mix, eggs and milk with rotary beater until smooth. Spoon 2 tbsp batter into hot lightly greased 6 or 7" skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Turn; bake other side.

Heat oven to 350F. Spoon 1/4 cup chicken mixture on each crepe; roll up. Place seem side down in 2 ungreased baking dishes 11 1/2 x 7 1/2 x 1 1/2" Cover with Crepe Sauce; top with cheese and nutmeg. Bake uncovered 20 minutes.

12 servings