Recipe of the Week
By Mary Kay Radnich

Crepes Avec Volaille et Pomme chez Marie

French food is a large part of the gastronomic landscape of Cairo and along the Mediterranean. Here is an easy recipe for dinner crepes, which are tasty yet impressive.

• Crepes (see below)
• 3 Tb. margarine or butter
• 3 Tb. flour
• 1/2 Ts. salt
• 2 C. turkey or chicken broth
• 1 1/2 C. finely cut up chicken or turkey
• 2/3 C. chopped apple
• 1 medium stalk celery, chopped ( about 1/2 c.)
• 2 Tb. chopped onion
• Seasoning such as Old Bay to taste.

Prepare Crepes; keep covere to prevent them from drying out.  Heat margarine over low heat until melted.  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 one minute.

Mix chicken, apple, celery, onion and 3/4 c. of the thickend broth.  Place scant 1/4 cup chicken mixture on center of each crepe; roll up.  Place crepes seam sides down in ungreased oblong baking dish, 13 x 9.  Pour remaining broth over crepes. Cook uncovered in 350F oven until crepes are hot, about 20 minutes.  6 servings.

Crepes

• 1 c. all purpose flour
• 1/4 ts. baking powder
• 1/4 ts. salt
• 1 1/4 c. milk
• 1 egg
• 1 tb. melted margarine or butter

Mix flour, baking powder, salt.  Stir in remaining ingredients.  Beat with electric hand mixer until smooth.

Lightly butter a 7 or 8 inch skillet; heat over medium heat until bubbly, being careful not to burn the butter.  For each crepe, pour a scant quarter cup of  batter into the skillet. Immediately rotate the skillet until a thin film of batter covers the bottom.  Cook until light brown. Run a wide spatula around the edge to loosen, then turn the crepe and cook until the other side is light brown.  Stack crepes on wax paper to prevent sticking.