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1
Make the sauce: Heat the olive oil in a saucepan over medium-low heat.
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2
Add the garlic and saute until it is golden.
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3
Whisk in the ketchup, vinegar, honey, soy sauce, and espresso.
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4
Simmer gently for 5 minutes to blend the flavors.
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5
Remove from the heat.
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6
Season with salt and pepper, to taste and stir in orange zest.
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7
You should have about 2 cups of sauce.
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8
Reserve a few tablespoons of sauce for serving.
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9
Mix the shredded chicken into the remaining sauce.
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10
Allow to cool, then cover and refrigerate for up to 2 days or set aside until you are ready to assemble.
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11
Preheat the oven to 350 degrees F.
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12
Prepare the crepe batter: In a medium bowl, whisk the eggs and milk until well combined.
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13
Melt the butter in a medium skillet over medium-high heat and let it bubble and foam.
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14
Continue to cook until the butter turns light brown, then whisk the butter into the milk and egg mixture.
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15
In a separate bowl, combine the flour, scallions, salt, and pepper.
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16
Add the milk mixture to the flour mixture, whisking to prevent lumps.
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17
Do not overwork the batter.
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18
The batter should just coat the back of a spoon.
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19
If it seems too thick, whisk in a little milk or water.
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20
You should have about 2 cups of batter.
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21
Cook the crepes right away, or cover the batter and refrigerate for as long 24 hours.
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22
Heat a 10-inch nonstick skillet over medium-heat.
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23
Add 1/2 teaspoon butter to coat the bottom of the pan.
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24
Add 1/4 cup of batter to the skillet.
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25
Remove the skillet from the heat and tilt it to evenly coat the bottom with the batter.
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26
Return the skillet to medium-high heat and cook until the underside is lightly browned, 50 to 60 seconds.
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27
Using a spatula or your fingertips, carefully turn the crepe over and cook on the second side for 10 to 15 seconds.
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28
Set the cooked crepe aside on a baking sheet.
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29
Repeat with the remaining batter to make 8 crepes total.
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30
Lightly spray the bottom of 2 (10-inch) pie plates with oil.
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31
Stack 2 crepes in the bottom of each plate.
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32
Spread a single layer of chicken over each stack of crepes and set 1 more crepe over each layer of chicken.
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33
Spread another layer of chicken on top.
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34
Finish the stacks with 1 more crepe on top of each.
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35
Cover each plate with aluminum foil.
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36
Bake until warm, 30 to 40 minutes.
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37
Meanwhile, make the slaw.
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38
Quarter and core the apple.
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39
Using a mandoline or a sharp knife, slice the apple as thinly as possible into matchstick-size pieces.
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40
Place the apples in a large bowl.
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41
Add the lemon juice and mix well.
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42
Add the cabbage, scallions, oil, salt, and pepper and mix well.
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43
When the crepe stacks are warm, remove the foil and invert the pie plates onto a cutting board.
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44
Cut each stack into quarters.
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45
Place a wedge on each serving plate.
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46
Arrange a bundle of the slaw beside each wedge.
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47
Drizzle some of the reserved sauce over each plate and serve right away.
