Chicken filled crepes

3 tbsp. butter 1/4 c. flour 1/4 tsp. salt 1 c. milk 2 tsp. sherry Parmesan cheese 2 tbsp. green onions, chopped 1 1/2 c. cooked chopped chicken 1/2 c. chopped pecans 8 basic crepes 1/2 c. mayonnaise 2 egg whites, stiffly beaten Melt butter in 1 quart saucepan. Stir in flour and salt. Add milk, all at once. Cook and stir until thickened. Stir in sherry, onions, chicken, and pecans. Divide filling among crepes roll up. Place in greased baking dish. Fold mayonnaise into egg whites. Spread over top of crepes, sprinkle with cheese. Bake in preheated 375 degree oven for 10 minutes. Serves 4-8. BASIC CREPES: 3 eggs 1/8 tsp. salt 1/2 c. plain flour 1 1/2 c. milk 2 tbsp. vegetable oil Makes about 24 crepes. These freeze very well.