SPINACH CREPES WITH CHICKEN & VEGETABLES

butter or margarine

1 cup firmly packed spinach leaves, finely chopped

all-purpose flour

salt

milk

1 large egg

2 whole large skinless, boneless chicken breasts

1 medium onion

1 medium zucchini (about 10 ounces)

1 medium yellow straight neck squash (about 10 ounces)

1/4 pound Jarlsberg or Swiss cheese

1/8 tea. coarsely ground black pepper

In 10" skillet over medium high heat, in 1 tab hot butter or margarine, cook chopped spinach until wilted, about 1 min.; remove skillet from heat. In small bowl, mix 3/4 cup flour and 1/8 tea. salt; with wire whisk, gradually beat in 1 cup milk; beat in egg and 2 tab. melted butter until mixture is smooth. Stir in wilted spinach. Cover; refrigerate batter at least 2 hrs. Cook crepes. Makes 8. About 45 min. before serving, prepare filling. Cut chicken into bite-sized pieces. Mince onion. Cut zucchini and yellow squash into 1/2" pieces. Shred cheese. In 3-quart saucepan in 4 tab. hot butter or margarine (1/2 stick), cook onion until tender. Add chicken, stirring frequently, until chicken loses its pink color, about 3 min. Stir in zucchini, yellow squash, and pepper. In cup, mix 1/2 cup milk with 1/4 cup flour. Stir milk mixture into chicken mixture; cook, stirring constantly, until liquid thickens and boils. Reserve 1/2 cup shredded cheese for topping; stir in remaining cheese. Spoon scant 1/2 cup chicken mixture onto a crepe; fold 2 sides over, slightly overlapping. Place filled crepe, seam-side up in 9X13" baking dish. Spoon any remaining chicken mixture around crepes in baking dish. Sprinkle reserved cheese over filled crepes. Bake at 400' for 15 to 20 min. until mixture is bubbly and cheese browns slightly.