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1
Dice raw chicken and saute on med heat till done.
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2
Set aside.
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3
Put 1 cup flour in large mixing bowl.
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4
Make a light well in the center.
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5
Break the egg into the well and begin to beat the egg into the flour, incorporating only a little flour at a time.
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6
Add 1 1/4 cup milk gradually to the egg mixture beating well until all the milk in incorporated into the batter.
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7
Batter should be smooth.
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8
Heat the olive oil in small skillet and pour 1/4 cup or less into center.
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9
Tip and rotate skillet so the batter spread evenly over the base to form a thin crepe.
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10
Flip and cook other side.
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11
Repeat until all batter is used.
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12
Keep crepes warm until ready to plate.
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13
Add 1 1/4 cup milk and 4 oz cream cheese together in med sauce pan.
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14
Heat over med heat till cheese is melted with no lumps in milk.
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15
Add salt, pepper, tarragon and lemon juice.
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16
Mix a little water with 1 tbs flour to make a slurry to help thicken sauce.
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17
Add cooked chicken and black olives.
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18
Fold each crepe in half, and then in half again, to form a triangle.
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19
Carefully open part of the triangle out to form an envelope and fill with chicken, cream mixture.
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20
Plate filled crepe adding 1 tbs sour cream on top.
