1 c. flour
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. milk
1 egg
1 tbsp. melted butter

Mix dry ingredients; stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 8 inch skillet, heat over medium heat until bubbly. Pour scant 1/4 cup batter into skillet. IMMEDIATELY, rotate skillet until batter covers entire bottom. Cook until light brown. Loosen with spatula; turn and cook other side until light brown. Stack with waxed paper between each crepe. (Can be frozen at this point in plastic wrap. Place in pie pan to protect.)

CHICKEN FILLING:

Heat 3 tablespoons butter in skillet over low heat until melted. Blend in 3 tablespoons flour, 1/2 teaspoon salt. Cook over low heat until mixture is smooth and bubbly, stirring constantly. Remove from heat. Stir in 2 cups chicken broth. Heat until boiling, stirring constantly. Boil and stir 1 minute. Set aside. 2/3 c. chopped apple 1 med. stalk celery, chopped 2 tbsp. onion 3/4 c. thickened broth

Place scant 1/4 cup chicken mixture on center of each crepe; roll up. Place seam side down in ungreased oblong baking dish, 13 x 9 inch pan. Pour remaining broth over crepes. Bake uncovered at 350 degrees until crepes are hot, about 20 minutes. Serves 6.