Preparation:
Beat eggs, milk, and flour until smooth, with a consistency similar to heavy cream. Brush bottom of 6 inch skillet with butter. Spoon in 2 tablespoons batter, rotating pan to coat bottom evenly. Cook until outer edge of crepe is brown; remove from pan, turn, and brown other side. Make crepes until all batter is used.
Melt butter. Saute onion, celery, green pepper, and apples, stirring until tender. Sprinkle with flour; stir, and cook one minute. Gradually stir in chicken broth, cream, and curry powder. Cook, stirring, until sauce boils; fold in ham. Cool slightly, and spoon 1/4 cup filling on each crepe. Roll up and place in heavily buttered shallow casserole. Bake at 400 degrees for 15-20 minutes. |
