Chicken Crepes
Crepes (below)
3 tablespoons margarine or butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth
1-1/2 cups finely cut-up cooked chicken or 1 (12-1/2 ounce can) fully cooked white chicken
1 medium stalk celery, finely chopped (about 1/2 cup)
1 medium onion, finely chopped
Prepare crepes; keep covered to prevent them from drying out. Heat margarine over low heat until melted. Blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Mix chicken, celery, onion and 3/4 cup of thickened broth. Place scant 1/4 cup chicken mixture on center of each crepe; roll up. Place crepes seam side down in un-greased oblong baking dish, 13 x 9 inches. Pour remaining broth over crepes. Cook uncovered in 350 degree oven until crepes are hot, about 20 minutes.
Crepes
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups milk
1 egg
1 tablespoon margarine or butter, melted
Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with whisk until smooth.
Lightly butter 7 or 8 inch skillet; heat over medium high until bubbly. For each crepe, pour scant 1/4 cup batter into skillet, immediately rotate skillet until thin film of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper or paper towels between each.
Serves 4
