tight envelope. Place on a plate seam side down. Heat 1/4” (6 ml) of oil in a
skillet over medium heat until hot but not smoking. fry a few blintzes at a time,
rst seam side down and then turn. Watch carefully as they will brown and crisp
quickly. Drain on a paper towel and serve hot. If desired, top with sour cream,
applesauce, fresh fruit or confectioners’ sugar.
Pork or Chicken Egg Rolls
1 batch
crepes (about 16)
nely diced cooked pork or chicken
1 can (1 lb./454g)
meatless or chicken chow mein
1 tbsp. (15 ml)
soy sauce
2 tbsp. (30 ml)
oil
Prepared mustard, hot or mild
In a bowl combine pork or chicken, chow mien and soy sauce. Spoon a
heaping tablespoon or two across center of each crepe, brown side up. Fold
lling and place seam side down on a plate. Heat oil in a skillet over
medium heat until hot but not smoking. Fry crepe envelopes a few at a time,
rst seam side down, then turn. Watch carefully as they will brown and crisp
quickly. Drain on a paper towel and serve hot with mustard or Chinese sauce.
Good with hot rice and a salad of shredded cucumbers and carrots.
Chinese Sauce
1 tbsp. (15 ml)
cornstarch
1 tbsp. (15 ml)
water
1 cup (250 ml)
chicken broth
1 tbsp. (15 ml)
soy sauce
1 tbsp. (15 ml)
dry sherry
1/2 tsp. (5ml)
sugar
salt and pepper to taste
In a small saucepan, combine cornstarch and water. Add chichen broth, soy
sauce, dry sherry, sugar and salt and pepper. Simmer until thickened, stirring
constantly.
Curried Chicken Crepes
1 batch
crepes (about 16)
4 tbsp. (60 ml)
butter or margarine
1
onion, medium
nely diced
our
1/2 tsp. (3 ml)
salt
1/4 tsp. (1.5 ml)
pepper
2 tsp. (10 ml)
curry powder
1 cup (250 ml)
chicken broth
3 cups (750 ml)
diced cooked chicken
1/2 cup (125 ml)
sour or heavy cream
10
