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