Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | All purpose flour |
⅛ teaspoon | Salt |
2 \N | Eggs |
¾ cup | Milk |
1 tablespoon | + 1 teaspoon vegetable oil divided |
1¼ pounds | Boneless chicken breasts cut into 1/2 inch pieces |
1 \N | Chopped onion |
1 \N | Cut in half garlic clove |
1 teaspoon | Minced ginger root |
1 tablespoon | Cornstarch |
\N \N | 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 |
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.