3/4 c All purpose flour
1/8 ts Salt
2 Eggs
3/4 c Milk
1 tb + 1 teaspoon vegetable oil
-divided
1 1/4 lb Boneless chicken breasts cut
-into 1/2 inch pieces
1 Chopped onion
1 Cut in half garlic clove
1 ts Minced ginger root
1 tb Cornstarch
Water
2 tb Firm packed light brown
-sugar
1/4 c Cider vinegar
1 tb Lite soy sauce
1/8 ts Pepper
1 cn (11-oz) mandarin oranges
-drained and juice reserved
1 cn (8-oz) sliced drained water
-chestnuts
1 tb Chopped parsley
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 1/4 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 1/4 cup
sauce; reserve a few oranges. Add chicken, water
chestnuts and remaining oranges to skillet; simmer,
uncovered, 3 minutes. To fill crepes, place 1/2 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.
