FOR CREPES:
In bowl, combine flour, milk, egg, and salt. Beat with a rotary blender until blended. Heat a lightly greased 10 inch skillet. Remove from heat; spoon in about 3-4 T batter. Return to heat; brown slightly on both sides. Remove crepe. Repeat the process, greasing the skillet occasionally.
FOR SAUCE:
In saucepan combine onions and water. Cook, covered for 5 minutes. Do not drain. Combine milk, conrstarch, salt and pepper; add to onions. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cheese; stir to melt. Reserve 1 c. of the cheese mixture. Add mushrroms to remaining cheese mixture. Cover and set aside.
FOR FILLING:
Combine chicken, broccoli and the 1c. reserved cheese mixture. Spoon about 1/4c. (if crepes are 6 inches) or 1/2c. (if crepes are bigger) on each crepe; roll up. Arrange crepes in a 9x13 baking dish. Cover and bake in 350° oven for 20 minutes. Meanwhile, heat cheese-mushroom sauce and serve over crepes.
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