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1
Fry the chicken legs in (olive) oil until brown on both sides; reduce the heat and let simmer for 20 minutes.
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2
Take the chicken legs out and let cool down for a while. Separate the white flesh from the bones and lesser parts.
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3
Put the bones/lesser parts back in the pan and add 1 small onion and 2 medium carrots, both finely chopped. Add enough water to cover and let cook for 4 hours.
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4
Let reduce until you have about a pint (1/2 liter); add finely chopped fresh herbs.
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5
Cut the white chicken parts in small pieces.
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6
Heat the butter on a low fire until melted (not brown) and add 1 oz of flour. Mix thoroughly and let cook on a very low fire for 2 minutes.
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7
Add the chicken bouillon little by little and stir in until you get a consistency of a medium-thick sauce.
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8
Add the chicken pieces and bouillon to get the desired thickness.
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9
Add salt and pepper to taste; I always add a little drop of hot sauce (our restaurant is in the Caribbean...).
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10
Then you prepare the crepes. Take equal parts of milk and flour and add an egg yolk. Stir firmly. The consistency must be that of light syrup, add milk as necessary.
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11
Heat a pan with a little vegetable oil until almost steaming and add one soup serving spoon of the mixture.
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12
As soon as it hits the pan, move the pan around to divide the mixture over the pan. You want the crepes to be very thin. Fry until brown and turn.
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13
Put a layer of ragout on one half of the crepe; flip the empty half over the ragout half and serve.
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14
This is the most popular appetizer in our restaurant (www.paradisebayresort.net)
