Chicken Crepes - cooking recipe

Ingredients

Crepes
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
1 tablespoon butter, melted
Filling
1 1/2 cups finely cut up cooked chicken
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
Gravy
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups chicken broth

Preparation

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