3/4 c  All purpose flour
1/8 ts Salt
2    Eggs
3/4 c  Milk
1 tb + 1 teaspoon vegetable oil
-divided
1 1/4 lb Boneless chicken breasts cut
-into 1/2 inch pieces
1    Chopped onion
1    Cut in half garlic clove
1 ts Minced ginger root
1 tb Cornstarch
Water
2 tb Firm packed light brown
-sugar
1/4 c  Cider vinegar
1 tb Lite soy sauce
1/8 ts Pepper
1 cn (11-oz) mandarin oranges
-drained and juice reserved
1 cn (8-oz) sliced drained water
-chestnuts
1 tb Chopped parsley

In large bowl, combine flour and salt. In small dish, whisk together eggs,
milk and 1 tablespoon of oil; pour into flour mixture. In 6 inch skillet or
crepe pan, heat 1/4 teaspoon oil over medium heat. Pour 2 tablespoon batter
in pan; swirl into thin layer. Cook until bottom is golden brown, then flip
and cook second side 10 seconds. Repeat with remaining batter, layering
crepes between wax paper; set aside. In large skillet, over high heat,
saute chicken in remaining 1 teaspoon oil until browned; remove to bowl.
Reduce heat to medium; saute onion, garlic and ginger root until soft;
remove garlic. In large dish, combine cornstarch, 2 tablespoon water, the
brown sugar, vinegar, soy sauce and pepper. Add water to mandarin juice to
equal 1 cup; stir into cornstarch mixture and add to skillet. Reduce heat
to low; simmer, uncovered 5 minutes, stirring occasionally. Set aside 1/4
cup sauce; reserve a few oranges. Add chicken, water chestnuts and
remaining oranges to skillet; simmer, uncovered, 3 minutes. To fill crepes,
place 1/2 cup filling in center of crepe; fold edges over middle, using
sauce to seal. Spoon small amount of sauce and oranges over each crepe;
sprinkle with parsley.