10-12 crepes (recipe below)
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
2/3 c. chopped apple
1 med. stalk celery, chopped
2 c. chicken broth
1 1/2 c. chopped cooked chicken
2 tbsp. chopped onion

Heat butter until melted, blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Mix chicken, apple, celery, onion and 3/4 cup of thickened broth. Place 1/4 cup of chicken mixture on center of each crepe, roll up. Place crepes seam side down in ungreased 13 x 9 x 2 inch baking dish. Pour remaining broth over crepes. Baked, uncovered at 350 degrees until crepes are hot, about 20 minutes. Serves 4-6.

Optional: 1/2 cup cashew nuts may be added to chicken mixture.

CREPES:

2 eggs
1 1/3 c. water
2 tbsp. cooking oil
1 c. pancake mix

Combine all ingredients on medium speed of blender. Refrigerate at least 1 hour. Batter will be thin. To bake crepe, pour 1/4 cup batter into skillet over medium heat. Tilt pan to cover bottom. Cook 1 minute, flip. These can be made a day ahead. Refrigerate between layers of wax paper.