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CHICKEN CREPES
Crepes (below)
3 tablespoons margarine or butter
3 tablespoons flour
½ teaspoon salt
2 cups turkey or chicken broth
1½ cups finely cut-up cooked chicken or turkey
½ cup chopped apple
1 medium stalk celery, chopped (about ½ cup)
2 tablespoons chopped onion
Prepare Crepes; keep covered 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 1 minute.
Mix chicken, apple, celery, onion and 3/4 cup of the thickened 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 ‘/2x9x2 inches. Pour remaining broth over crepes. Cook uncovered in 350° oven until crepes are hot, about 20 minutes. 6 servings.
CREPES
1 cup all-purpose flour*
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 egg
1 tablespoon margarine or butter, melted
Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth.
Lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until thin film of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper or paper towel between each. (To freeze crepes, see page 307.)
*lf using self-rising flour, omit baking powder and salt.