Les Crepes D'Or
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
54
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
6 tbsps
Flour1
Egg1
Egg Yolk1.25 cups
Milk3 tbsps
Butter2 cups
Chicken Stock2 large
Chicken Breast (boned)6 tbsps
Tarragon (dried)6 tbsps
Grated Cheese3 tsps
Caviar (optional)2 tsps
Chives (chopped)Directions:
1
For batter: Place flour in bowl
2
Gradually add eggs and milk, beating continuously
3
Season with salt and pepper
4
Set aside in a cool place for 4 hours
5
For filling: Melt butter in saucepan over moderate heat
6
Gradually add in flour and cook 3 minutes, stirring constantly
7
Add chicken stock, whisking continuously until thoroughly blended
8
Bring to boil and cook 3 minutes
9
Reduce heat to gentle simmer
10
In frying pan, cook chicken in a little clarified butter over moderate heat
11
Rub tarragon between palms over chicken to coarsely grind
12
Season with salt and white pepper
13
After 4 minutes, turn breasts over, reduce heat and cook until done
14
To assemble: Meanwhile, preheat broiler
15
Melt 2 tablespoons butter in omelet pan
16
Pour butter into pancake batter and mix well
17
Pour a good amount of pancake batter into pan to make heavy pancakes
18
When one side is cooked, do not flip
19
Add 2 tablespoons grated cheese to uncooked side and place under broiler for a moment to brown
20
Repeat to make 1 more pancake
21
Lay 1 chicken breast on the cheese side of each pancake
22
Cover chicken with prosciutto and fold pancake over to form a semi-circle
23
To hot sauce, add 2 tablespoons cheese and pour over pancakes
24
Sprinkle tops of pancakes with remaining cheese and broil for 2 minutes
25
To serve, sprinkle with chives and garnish with caviar