Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    entree crepes
   1 1/2  cups          cubed lean cooked lamb
   2      cups          chopped onion
   2      cups          chopped unpeeled apples
     1/4  cup           butter or margarine
   1 1/2  tablespoons   curry powder
   1      teaspoon      ground ginger
   1      teaspoon      chili powder
     1/2  teaspoon      pepper
   1      tablespoon    catsup
   1      cup           chicken broth
   1      tablespoon    cornstarch
   1      tablespoon    water
                        chutney

Preparation:

Melt butter or margarine in large skillet. Saute onions and apples until tender. Sprinkle with curry, ginger, chili powder and pepper. Add catsup and stir well. Add broth and cover pan; simmer gently for 20 minutes. Combine cornstarch and water and add to mixture, stirring until thickened. Add lamb. Stir to mix well. Simmer, uncovered, for 20 minutes. Divide mixture evenly among crepes and roll up. Place in single layer in greased shallow baking dish. Dish may be covered and refrigerated at this point. Before serving cover crepes and heat in 350 degree oven for 15 to 20 minutes or until hot. Serve with chutney.