Les Crepes d'or

Directions

1. 1
   For batter: Place flour in bowl.
2. 2
   Gradually add eggs and milk, beating continuously.
3. 3
   Season with salt and pepper.
4. 4
   Set aside in a cool place for 4 hours.
5. 5
   For filling: Melt butter in saucepan over moderate heat.
6. 6
   Gradually add in flour and cook 3 minutes, stirring constantly.
7. 7
   Add chicken stock, whisking continuously until thoroughly blended.
8. 8
   Bring to boil and cook 3 minutes.
9. 9
   Reduce heat to gentle simmer.
10. 10
    In frying pan, cook chicken in a little clarified butter over moderate heat.
11. 11
    Rub tarragon between palms over chicken to coarsely grind.
12. 12
    Season with salt and white pepper.
13. 13
    After 4 minutes, turn breasts over, reduce heat and cook until done.
14. 14
    To assemble: Meanwhile, preheat broiler.
15. 15
    Melt 2 tablespoons butter in omelet pan.
16. 16
    Pour butter into pancake batter and mix well.
17. 17
    Pour a good amount of pancake batter into pan to make heavy pancakes.
18. 18
    When one side is cooked, do not flip.
19. 19
    Add 2 tablespoons grated cheese to uncooked side and place under broiler for a moment to brown.
20. 20
    Repeat to make 1 more pancake.
21. 21
    Lay 1 chicken breast on the cheese side of each pancake.
22. 22
    Cover chicken with prosciutto and fold pancake over to form a semi-circle.
23. 23
    To hot sauce, add 2 tablespoons cheese and pour over pancakes.
24. 24
    Sprinkle tops of pancakes with remaining cheese and broil for 2 minutes.
25. 25
    To serve, sprinkle with chives and garnish with caviar.