Heat margarine over low heat until melted.  Blend in flour and salt.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in broth.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.

 Mix chicken, apple, celery, onion and 3/4 cup of the thickened broth.  Place scant 1/4 cup chicken mixture on center of each crepe; roll up.  Place crepes seam sides down in ungreased oblong baking dish, 13 x 9 x 2 inches.  Pour remaining broth over crepes.  Cook uncovered in 350^o oven until crepes are hot, about 20 minutes.  Makes 6 servings.

  Lightly butter 7- or 8- inch skillet; heat over medium heat until bubbly.  For each crepe, pour scant 1/4 cup of the batter into skillet;  immediately rotate skillet until thin film of batter covers bottom.  Cook until light brown.  Run wide spatula around edge to loose; turn and cook other side until light brown.  Stack crepes, placing waxed paper or paper towel between each.

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