1 1/2 cups chopped cooked chicken
1 carton (8 oz.) plain low fat yogurt
2 tablespoons raisins
2 tablespoons sliced green onion
2 tablespoons chopped sweet pickle
1/2 to 1 teaspoon curry powder (optional)
1/8 teaspoon ground red pepper
3/4 cup Quaker Oat Bran hot cereal, uncooked
1 teaspoon baking powder
1 cup skim milk
3 egg whites, slightly beaten
1 tablespoon liquid vegetable oil margarine
1/3 cup chopped dry roasted peanuts
 Combine chicken, yogurt, raisins, onion, pickle, curry powder and red pepper; mix well. Cover; chill.
 Combine oat bran and baking powder; add combined milk, egg whites and margarine, mixing well. Heat 6 to 7-inch crepe pan or skillet over medium heat. Lightly spray with vegetable oil cooking spray or oil lightly before making each crepe. Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly. Cook 1 to 1 1/2 minutes or until top looks dry. Turn; cook an additional 1 minute. Cool. Stack between sheets of waxed paper.
 Stir peanuts into chicken mixture just before serving. Spoon about 2 tablespoons filling along less evenly browned side of each crepe. Fold or roll up sides to cover filling. Serve immediately.
Makes 5 servings