COMBINE all ingredients in blender container. Blend, scraping down sides of container once, for 1 minute or until smooth. OR whisk eggs until light. Gradually add milk and flour alternately, whisking until smooth. Beat in remaining ingredients. Cover batter ad chill at least 1 hour or overnight. Stir well before using. HEAT, lightly greased 8” (20cm) frying pan, preferably non-stick. Remove from heat. Pour in about 3 tbsp (45 mL) batter. Lift and tilt pan to cover bottom with batter. Return to heat. Brown crLpe lightly, about 1 minute, then turn over and brown other side, about 30 seconds. Repeat with remaining batter. Cover cooked crLpes and keep warm if using immediately or cool completely, stack between waxed paper, and refrigerate or freeze in airtight container.
SAUTE onions, celery and mushrooms in margarine in large frying pan until tender. Set aside; keep warm.
MELT margarine in saucepan. Add flour, stirring until smooth. Gradually add milk. Cook, on medium heat stirring constantly until mixture comes to a boil and is thickened. Remove from heat. Stir in seasonings. Mix half of sauce with filling; reserve rest for topping.
FILL crLpes with chicken filling, dividing evenly. Place seam side down in single layer in buttered baking dish. Cover with remaining sauce. BAKE at 350oF (180oC) for 20 to 25 minutes, or until heated through.
You can also make 16 (6”/15 cm) crepes.
Ham & Asparagus: Replace chicken with ham.
Seafood: Replace chicken with one or a combination of cooked shrimp, scallops and salmon. Use dill weed rather than oregano.