| ORIENTAL CHICKEN CREPES |
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8 servingsCrepes: 1 cup sifted all-purpose flour 4 teaspoons sugar 1/4 teaspoon salt 4 eggs, slightly beaten 1 cup milk 2 teaspoons CRISCO Shortening, melted Sauce: 3 tablespoons cornstarch 3/4 cup apple juice 3 tablespoons soy sauce 1 teaspoon sugar 3 cups chicken broth Filling: 2 tablespoons CRISCO Shortening 1/2 cup chopped green onion 1 cup cooked rice 1/4 cup snipped parsley 1 can (8 ounces) sliced water chestnuts, drained 2 cups cubed cooked chicken or turkey 1/2 teaspoon vinegar For crepes, combine flour, sugar, and salt. Add eggs; mix in milk and Crisco; beat until smooth. Grease a 6-inch skillet or crepe pan with Crisco. Heat skillet. For each crepe, pour into skillet just enough batter to cover bottom. Tilt skillet back and fort to spread batter thinly and evenly. Cook over medium heat until lightly browned on bottom. Remove from skillet; continue to cook crepes to make a total of 16. For sauce, dissolve cornstarch in apple juice in saucepan. Stir in soy sauce, sugar, and chicken broth. Cook over medium-high heat; stir to boiling. Cook for 1 minute; remove from heat. Reserve 1 cup sauce for filling and pour remainder into a 10-inch skillet. Set aside. For filling, melt Crisco in a large skillet. Add green onion and rice; cook and stir for 5 minutes over low heat. Remove from heat; add remaining ingredients. Stir in 1 cup sauce. To assemble crepes, spoon a rounded 1/4 cup of filling along the center of one crepe. Roll edges over filling and place seam-side-down in sauce. Place 8 filled crepes in sauce and heat over low heat for 8 to 10 minutes or until heated through. Remove crepes to serving plate and repeat with remaining 8 crepes. |
