As a teenager, I'd request this dish for a special occasion. I once tried to recreate it from my mother's handwritten cookbook as a student, using a dodgey rotisserie chicken (not so good) but now I make it for my 5-year-old and he loves it too. Pretty 90s, not very sophisticated, but delicious, none the less.
For the crepes: Sift flour into a bowl, make a well in the centre. Add eggs, working in the flour from the sides, gradually stir in enough milk to make a smooth batter. Let stand for 30 minutes. Pour the batter into a grease-heated small frying pan or a crepe maker. Cook slowly on one side until brown then turn over to cook. Keep crepes covered while making the filling.
For the filling: Make a roux sauce with the butter and flour. Add curry powder (less or more depending on your taste) Add chicken stock and slowly bring to the boil stirring until thick. Add lemon juice, shallots, broccoli, chicken, mushrooms. Leave until cold and then spoon filling onto crepe and roll up. Layer filled crepes in a large oven proof dish.
For the topping: make a white sauce using milk flour and butter add half a teaspoon of curry powder, one half cup of cream and one half cup of grated cheese. Pour over crepes and bake uncovered in a moderate oven, until slightly brown and heated through.
