Lamb Curry Crepes

Ingredients	Quantity
Entree crepes	12
Cubed lean cooked lamb	1 ½ cups
Chopped onion	2 cups
Chopped unpeeled apples	2 cups
Butter or margarine	¼ cup
Curry powder	1 ½ tbsp
Ground ginger	1 tsp
Chilli powder	1 tsp
Pepper	½ tsp
Catsup	1 tbsp
Chicken broth	1 cup
Cornstarch	1 tbsp
Water	1 tbsp
chutney

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.