Crępes

An attractive, versatile entree for any meal. Serve them for breakfast
filled with fruit or for brunch filled with creamed chicken.

6 servings, 20 minutes.

3 eggs
1 1/2 cups water
1 1/2 cups all purpose flour

1. In a large bowl, combine the eggs with 1/2 cup of the water; beat well.
Add the flour and remaining water, and beat until thoroughly mixed.

2. Lightly coat a 5-inch crępe pan or heavy skillet with nonstick cooking
spray, and place over low heat until hot. Carefully pour 2 tablespoons
of batter into the hot pan and tip the pan from side to side to spread the
batter over the entire bottom. Cook until the crępe is set, about 2 to 3
minutes. Gently turn the crępe using a fork and cook for an additional
minute. Slide the crępe out of the pan and onto a plate or piece of paper
towel; cover to keep warm. Repeat with the remaining batter.

3. Serve the crępes filled with chopped vegetables, fruit, creamed
chicken, creamed beef, or shrimp.

Or use 1/4 C batter per crepe and get 10.
From "Secrets of Lactose Free Cooking" by Arlene B****lant, RD




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                                General Gau's Chicken

2˝ tsp, light soy sauce
1 egg white
2 tsp. Cornstarch
2 tsp. Chinese Cooking wine
2 tsp. minced ginger
1/2 tsp sesame oil

Marinade for approximately 2 lbs. chicken (Dark meat is best, 
white may be used). Marinate for about 1/2 hour.

1/4 cup water chestnut flour
1 egg
Canola oil

Cut the marinated chicken into one inch pieces.
Dip the chicken in the flour, then egg, then flour again.
In a large skillet, fry the chicken in the Canola oil
until brown on all sides.
Remove chicken and drain.

from Joyce Chen Unlimited, Acton