Les Crepes D'Or

By á-174942

Ingredients

• BATTER:
• 1 cup flour sifted
• 1 egg
• 1 egg yolk
• 1 1/4 cups milk
• Salt to taste
• Freshly-ground white pepper to taste
• FILLING:
• 3 tablespoons butter
• 6 tablespoons flour
• 2 cups chicken stock
• 2 large chicken breasts boned
• Clarified butter as needed
• 6 tablespoons dried tarragon
• Salt to taste
• Freshly-ground white pepper to taste
• 6 tablespoons grated cheese
• 4 slices prosciutto
• 3 teaspoons caviar (optional)
• 2 teaspoons chopped chives

Details

Servings 2

Preparation

Step 1

For Batter: Place flour in bowl. Gradually add eggs and milk, beating continuously. Season with salt and pepper. Set aside in a cool place for 4 hours.

For Filling: Melt butter in saucepan over moderate heat. Gradually add in flour and cook 3 minutes, stirring constantly. Add chicken stock, whisking continuously until thoroughly blended. Bring to boil and cook 3 minutes. Reduce heat to gentle simmer.

In frying pan, cook chicken in a little clarified butter over moderate heat. Rub tarragon between palms over chicken to coarsely grind. Season with salt and white pepper. After 4 minutes, turn breasts over, reduce heat and cook until done.

To assemble: Meanwhile, preheat broiler. Melt 2 tablespoons butter in omelet pan. Pour butter into pancake batter and mix well. Pour a good amount of pancake batter into pan to make heavy pancakes. When one side is cooked, do not flip. Add 2 tablespoons grated cheese to uncooked side and place under broiler for a moment to brown. Repeat to make 1 more pancake.

Lay 1 chicken breast on the cheese side of each pancake. Cover chicken with prosciutto and fold pancake over to form a semi-circle.

To hot sauce, add 2 tablespoons cheese and pour over pancakes. Sprinkle tops of pancakes with remaining cheese and broil for 2 minutes.

To serve, sprinkle with chives and garnish with caviar.

This recipe yields 2 servings.