Turkey, Swiss and Mushroom Crepes

Lay turkey breast, skin up, on some sprigs of rosemary and oregano and bake in a covered dish with 1/2 cup water. Salt and pepper.

Cut turkey into 1/2-inch cubes.

Put approximately 3 tablespoons of turkey and 1 tablespoon grated Swiss cheese in the center of each crepe. Add 2 tablespoons of hot Mushroom Sauce. Roll up the crepe. Add 1 tablespoon Mushroom Sauce over the top of the crepe.

Garnish with rosemary sprigs.