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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, apple, celery, onion and 3/4 cup of the thickened broth. Place scant 1/4 cup chicken mixture on center of each crepe; roll up. Place crepes seam sides down in ungreased oblong baking dish, 13 x 9 x 2 inches. Pour remaining broth over crepes. Cook uncovered in 350o oven until crepes are hot, about 20 minutes. Makes 6 servings.
Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth.
Lightly butter 7- or 8- inch skillet; heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film of batter covers bottom. Cook until light brown. Run wide spatula around edge to loose; turn and cook other side until light brown. Stack crepes, placing waxed paper or paper towel between each.
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