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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