Chicken and Duxelles Filling

1) Cook mushrooms and onions in butter, stirring occasionally until vegetables are very tender and all excess moisture has evaporated.

2) Remove from heat and combine with salt, pepper, nutmeg, thyme, cooked chicken, 1/4 cup heavy cream, and egg yolks.

3) Spoon onto crêpes, roll up and arrange side by side in a shallow baking dish.

4) Top with 1/4 cup heavy cream and cover with wax paper.

5) Bake in a 400° oven for 15 minutes until hot.

6) Sprinkle with fresh parsley and serve.