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.