---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MANDARIN CHICKEN CREPES
  Categories: Chinese, Chicken
       Yield: 6 servings
  
     3/4 c  All purpose flour
     1/8 ts Salt
       2    Eggs
     3/4 c  Milk
       1 tb + 1 teaspoon vegetable oil
            -divided
   1 1/4 lb Boneless chicken breasts cut
            -into 1/2 inch pieces
       1    Chopped onion
       1    Cut in half garlic clove
       1 ts Minced ginger root
       1 tb Cornstarch
            Water
       2 tb Firm packed light brown
            -sugar
     1/4 c  Cider vinegar
       1 tb Lite soy sauce
     1/8 ts Pepper
       1 cn (11-oz) mandarin oranges
            -drained and juice reserved
       1 cn (8-oz) sliced drained water
            -chestnuts
       1 tb 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 1/4 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 1/4 cup
   sauce; reserve a few oranges. Add chicken, water
   chestnuts and remaining oranges to skillet; simmer,
   uncovered, 3 minutes. To fill crepes, place 1/2 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.
  
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