Recipe courtesy of Graham Kerr

Les Crepes d'or

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  • Level: Easy
  • Yield: 2 servings
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For batter:

1 cup flour, sifted

1 egg

1 egg yolk

1 1/4 cups milk

Freshly ground salt

Freshly ground white pepper

For filling:

3 tablespoons butter

6 tablespoons flour

2 cups chicken stock

2 large chicken breasts, boned

Clarified butter

6 tablespoons dried tarragon

Freshly ground salt, to taste

Freshly ground white pepper, to taste

6 tablespoons grated cheese

4 slices prosciutto

3 teaspoons caviar (optional)

2 teaspoons chopped chives


  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.
  2. 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.
  3. 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.
  4. 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.
  5. Lay 1 chicken breast on the cheese side of each pancake. Cover chicken with prosciutto and fold pancake over to form a semi-circle.
  6. 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.