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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.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 88 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 407.9mg||126 %|
|Sodium 260.7mg||9 %|
|Potassium 420.8mg||11 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.8g|
|Protein 34.5g||49 %|
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Calories per serving: 296
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