Chicken Crepes

• 12 cup flour
• 13 cup natural bran
• 1 dash salt
• 1 12 cups milk
• 2 eggs
• 1 tablespoon margarine
• 12 lb broccoli, chopped
• 1 cup cooked diced chicken
• 2 tablespoons water
• 12 cup water chestnut, drained and sliced
• 2 tablespoons margarine
• 2 tablespoons finely chopped onions
• 3 tablespoons flour
• 1 teaspoon chicken bouillon
• 1 dash salt
• 14 teaspoon sage
• 14 teaspoon savory
• 1 12 cups milk
• 8 crepes

1. Crepes:.
2. Mix margarine.
3. Beat eggs and milk.
4. Mix in flour/bran.
5. CHILL one hour.
6. Heat 2 tablespoons of batter in skilled (swirling to spread batter).
7. Cook til golden (1 minute) Loosen and turn over.
8. Cook 45 seconds.
9. To store crepes, cool and place between 2 layers of waxed paper.
10. Wrap in plastic and freeze.
11. Filling:.
12. In casserole combine water, broccoli.
13. Cover and microwave 4-7 minutes Drain.
14. Add chicken and water chestnuts.
15. Set aside.
16. In 4 cup measuring cup combine onion and margarine.
17. Cover.
18. Microwave 30 seconds at 70%.
19. Add flour, seasonings and milk.
20. Microwave uncovered 4-6 minutes Beat.
21. Reserve 1/2 cup of sauce.
22. Add chicken/broccoli mixture.
23. Spread 1/2 cup filling in centre of each crepe.
24. Fold over.
25. Arrange in square glass dish.
26. Microwave at 70% power 10-13 minutes.

flour, natural bran, salt, milk, eggs, margarine, broccoli, chicken, water, water, margarine, onions, flour, chicken bouillon, salt, sage, savory, milk, crepes

Taken from www.food.com/recipe/chicken-crepes-112007 (may not work)