Crêpes avec Volaille et Pomme

Description
Crêpes with poultry and apple

Ingredients

 * 3 tbsp margarine or butter
 * 3 tbsp flour
 * ½ tsp salt
 * 2 cups turkey or chicken broth
 * 1½ cups finely cut up chicken or turkey
 * ⅔ cup chopped apple
 * 1 medium stalk celery, chopped (about ½ cup)
 * 2 tbsp chopped onion
 * seasoning such as Old Bay to taste

Crêpes

 * 1 cup all purpose flour
 * ¼ tsp baking powder
 * ¼ tsp salt
 * 1¼ cups milk
 * 1 egg
 * 1 tbsp melted margarine or butter

Crêpes

 * 1) Mix flour, baking powder, salt.
 * 2) Stir in remaining ingredients.
 * 3) Beat with electric hand mixer until smooth.
 * 4) Lightly butter a 7 or 8 inch skillet; heat over medium heat until bubbly, being careful not to burn the butter.
 * 5) For each crêpe, pour a scant quarter cup of batter into the skillet.
 * 6) Immediately rotate the skillet until a thin film of batter covers the bottom.
 * 7) Cook until light brown.
 * 8) Run a wide spatula around the edge to loosen, then turn the crêpe and cook until the other side is light brown.
 * 9) Stack crêpes on wax paper to prevent sticking.
 * 10) Keep covered to prevent them from drying out.

Filling

 * 1) Heat margarine over low heat until melted.
 * 2) Blend in flour and salt.
 * 3) Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
 * 4) Stir in broth.
 * 5) Heat to boiling, stirring constantly.
 * 6) Boil and stir one minute.
 * 7) Mix chicken, apple, celery, onion and ¾ cup of the thickend broth.
 * 8) Place scant ¼ cup chicken mixture on center of each crêpe; roll up.
 * 9) Place crêpes seam sides down in ungreased oblong baking dish, 13 x 9.
 * 10) Pour remaining broth over crêpes.
 * 11) Cook uncovered in 350°F oven until crêpes are hot, about 20 minutes.