Les Crepes D'Or

Recipe Ingredients

		Batter
1 cup	62g / 2.2oz	Flour - sifted
1		Egg
1		Egg yolk
1 1/4 cups	296ml	Milk
		Salt - to taste
		Freshly-ground white pepper - to taste
		Filling
3 tablespoons	45ml	Butter
6 tablespoons	90ml	Flour
2 cups	474ml	Chicken stock
2 cups	125g / 4.4oz	Chicken breasts - boned (large)
		Clarified butter - as needed
6 tablespoons	90ml	Dried tarragon
		Salt - to taste
		Freshly-ground white pepper - to taste
6 tablespoons	90ml	Grated cheese
4		Prosciutto
3 teaspoons	15ml	Caviar - (optional)
2 teaspoons	10ml	Chopped chives

Recipe Instructions

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.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0210) - from the - TV FOOD NETWORK

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