Crepes: Beat egg, salt, butter and sugar in mixing bowl with a whisk until blended. Add flour and milk alternately, beating until smooth. When ready to make crepes, spray a 7-inch frying pan with vegetable oil spray. Heat over medium high heat until hot. Pour 3 Tablespoons batter into pan; quickly tilt to make a thin layer. Brown lightly on both sides. Stack with a piece of waxed paper between each crepe. Makes 4 to 5 crepes.

Filling: Mix chicken broth and Bisto in a bowl. Set aside.

Heat 1 Tablespoon butter in 12-inch skillet. Sauté mushrooms, celery and onions for 5 minutes. Add peas and turkey; cook 3 minutes longer. Add chicken stock mixture; cook and stir until mixture thickens. Place ¼ cup filling in center of crepe and fold over. Bake covered in a greased pan for 350º F for 15 minutes. Yield: 4 servings.