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1
Make crepe batter by placing flour into a bowl.
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2
Make a well in the center and add egg, yolk and salt.
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3
Combine slowly with milk to form a smooth batter.
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4
Allow to stand 4 hours.
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5
Melt 1 tablespoon of butter in a crepe pan.
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6
Place a small ladleful of batter into the pan and roll it around until it covers the pan base.
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7
Cook until waxy bubbles appear on the surface then turn the crepe over with a palette knife.
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8
Finish cooking and remove to a plate.
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9
Continue until 8 crepes are made.
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10
Poach celery for 5 minutes in boiling salted water.
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11
Place clarified butter into a casserole dish on top of the stove.
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12
Add the carrot and onion and fry until golden.
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13
Add the chicken, cover and allow to steam 10 minutes.
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14
Add cold water to cover, bring to a boil, and simmer for 1 1/4 hours.
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15
Remove chicken and cut into small pieces and reduce chicken stock to 2 1/2 cups.
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16
Strain.
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17
To make the sauce, melt the butter in a pan and add the flour.
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18
Stir to form a roux and whisk in the milk to form a thick sauce.
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19
Season with salt, pepper and nutmeg.
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20
Add the wine and simmer 10 minutes.
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21
Add the chicken stock and simmer 5 minutes longer.
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22
Add poached celery to the chicken flesh and then combine with 2 cups of the sauce.
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23
Add 3 tablespoons of cheese to remaining sauce.
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24
Lay crepes onto an ovenproof dish.
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25
Place a heaping tablespoon of the celery and chicken mixture in the center of each crepe.
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26
Fold and turn over.
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27
Coat with cheese sauce.
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28
Sprinkle with the remaining cheese and place under the broiler to brown (about 5 minutes).
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29
Serve sprinkled with cayenne pepper and garnished with finely chopped parsley.
