Mandarin chicken crepes

6 Servings

Ingredients

Quantity Ingredient
¾ cup All purpose flour
⅛ teaspoon Salt
2 Eggs
¾ cup Milk
1 tablespoon + 1 teaspoon vegetable oil divided
1¼ pounds Boneless chicken breasts cut into 1/2 inch pieces
1 Chopped onion
1 Cut in half garlic clove
1 teaspoon Minced ginger root
1 tablespoon Cornstarch
Water
2 tablespoons Firm packed light brown sugar
¼ cup Cider vinegar
1 tablespoon Lite soy sauce
⅛ teaspoon Pepper
1 can (11-oz) mandarin oranges drained and juice reserved
1 can (8-oz) sliced drained water chestnuts
1 tablespoon Chopped parsley

Directions

In large bowl, combine flour and salt. In small dish, whisk together eggs, milk and 1 tablespoon of oil; pour into flour mixture. In 6 inch skillet or crepe pan, heat ¼ teaspoon oil over medium heat.

Pour 2 tablespoon batter in pan; swirl into thin layer. Cook until bottom is golden brown, then flip and cook second side 10 seconds.

Repeat with remaining batter, layering crepes between wax paper; set aside. In large skillet, over high heat, saute chicken in remaining 1 teaspoon oil until browned; remove to bowl. Reduce heat to medium; saute onion, garlic and ginger root until soft; remove garlic. In large dish, combine cornstarch, 2 tablespoon water, the brown sugar, vinegar, soy sauce and pepper. Add water to mandarin juice to equal 1 cup; stir into cornstarch mixture and add to skillet. Reduce heat to low; simmer, uncovered 5 minutes, stirring occasionally. Set aside ¼ cup sauce; reserve a few oranges. Add chicken, water chestnuts and remaining oranges to skillet; simmer, uncovered, 3 minutes. To fill crepes, place ½ cup filling in center of crepe; fold edges over middle, using sauce to seal. Spoon small amount of sauce and oranges over each crepe; sprinkle with parsley.

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