For the crepes: Mix all crepe ingredients in a bowl and beat with a rotary beater till blended. Heat a lightly greased 6-inch skillet. Remove from heat.
Spoon in about 2 tablespoons pf batter, lift and tilt skillet to spread batter. Return to heat, brown on one side only (or cook on an inverted crepe pan). Invert pan over paper toweling, remove crepe.
Repeat to make 16-18 crepes, greasing skillet occasionally. Unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.
Just make a stack, alternating each crepe with 2 layers of waxed paper, then overwrap the stack in a moisture-vapor proof bag. Freeze up to 4 months. Let crepes thaw at room temperature about 1 hour before using.
For the cheese sauce: In a medium saucepan melt butter, stir in flour and salt add milk, water and chicken bouillon granules all at once. Cook and stir over medium heat till thickened and bubble.
Cook and stir 1-2 minutes more, stir in cheese, wine, parsley and tabasco. Remove 1 cup of the cheese sauce and set aside. Stir drained mushrooms into remaining sauce.
For the filling: Cook peas according to package directions, drain. Combine peas, chicken/turkey, pimiento and the 1 cup reserved cheese sauce. Spread about ¼ cup filling over the unbrowned side of each crepe, leaving a ¼ inch rim around edge.
Roll up crepe, place seam side down in a 12x7x2 inch baking dish. Repeat with remaining crepes, pour the remaining cheese sauce over crepes. Sprinkle with paprika, if desired.
Cover, bake in a 375 oven for 18-20 minutes or till heated through. Let stand 10 minutes before serving.
