Sweet & Sour Lamb Crepes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 cooked crepes (, see all purpose dinner crepes batter)
• 2 cups cooked leftover lamb, cut into strips
• 1 small green pepper, seeded,ribs out and cut into fine strips
• 1 (8 ounce) can sliced pineapple
• 1 cup chicken bouillon
• 2 tablespoons soy sauce
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 (8 ounce) can water chestnuts, sliced
• 2 tablespoons melted butter
• 2 tablespoons sesame seeds, toasted

Recipe

• 1 spray a large skillet with oil, leghtly brown the lamb.
• 2 stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar.
• 3 dissolve the cornstarch in the water and stir it into the hot mixture.
• 4 cook on low, keep stirring until the sauce has thickened.
• 5 stir in the chestnuts.
• 6 in a shallow baking dish spoon several tbs of the lamb mixture into each crepe fold over and have them side by side.
• 7 if any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds.
• 8 bake in 350f oven for 10- 15 minutes, serve.