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1
Crepes:
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Mix flour, baking powder and salt.
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Stir in remaining ingredients.
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Beat with electric mixer until smooth.
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5
Lightly butter small skillet; heat over medium heat until bubbly.
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For each crepe, pour 1/4 cup of the batter into skillet.
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Immediately rotate skillet until thin film of batter covers bottom.
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8
Cook until light brown, turn, and cook other side until light brown.
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Stack crepes, covering with a towel to prevent drying out while preparing filling.
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Gravy:
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Heat butter over low heat until melted in a sauce pan.
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Blend in flour and salt.
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Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
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14
Remove from heat.
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Stir in broth.
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Heat to boiling, stirring constantly.
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Boil and stir 1 minute.
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18
Filling:
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Saute carrots, celery and onion in a little bit of oil in a skillet until tender.
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Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
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Put about 1/4 cup of mixture on center of each crepe and roll up.
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Place crepes seam side down in a 9x13 baking dish.
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Pour remaining gravy over crepes.
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Bake uncovered in 350u00b0F oven until crepes are hot, about 20 minutes.
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25
Can be frozen before baking, just thaw completely before putting in the oven.
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Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.
