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1
Preheat the oven to 400 degrees F.
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2
For the compound butter: To a small bowl, add the oregano, thyme, lemon zest, butter and some salt and pepper.
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3
For the roast chicken: Generously rub the outside of the chicken with half of the compound butter, then stuff the cavity with half of the oregano, thyme, lemon and onions.
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4
Place the remaining onions and the carrots and celery in the bottom of a roasting pan.
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5
Use the rest of the compound butter under the skin of the chicken breasts and legs.
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6
Sprinkle the salt and pepper all over the chicken.
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7
Place the chicken on top of the vegetables in the pan.
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8
Cover with foil and roast for 20 minutes.
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9
Then remove the foil and roast until the internal temperature at the thickest part of the thigh registers 165 degrees F on an instant read thermometer, 40 to 45 minutes.
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10
Remove the roasting pan from the oven and place on the cooktop.
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11
Transfer the chicken to a platter, and allow to rest for 15 minutes.
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12
Once rested, remove the stuffing and discard.
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13
Shred the chicken, it should yield about 4 cups of shredded chicken.
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14
For the pan gravy: In the roasting pan over medium-high heat, add the flour and stir to combine with the roasting juices.
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15
Deglaze with the stock and white wine.
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16
Use a wooden spoon to scrape up any of the brown bits on the bottom.
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17
Simmer over medium heat.
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18
Once the pan sauce reduces by half, remove from the heat.
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19
Finish seasoning with salt and pepper.
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20
Add the cold butter cubes to the gravy and swirl until melted.
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21
Raise the oven temperature to 425 degrees F. Fill the crepes, one at a time with 2 tablespoons each of chicken and Monterrey Jack cheese.
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22
Roll one edge of crepe over the filling then tuck in the sides and continue to roll over so it is seam-side down.
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23
Place 5 to 6 crepes in an 8- by 8-inch baking dish with seam-side facing down and cover with more cheese.
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24
Place in the oven to melt the cheese, 5 to 7 minutes.
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25
Remove from the oven, transfer to a plate and ladle the pan gravy over the top.
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26
Whisk the flour, milk, melted butter, salt and eggs together, making sure to remove lumps.
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27
Allow to rest for at least 30 minutes.
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28
Place an 8-inch nonstick or crepe pan over medium-high heat and brush lightly with the reserved butter.
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29
Spoon 3 tablespoons of the batter into the pan, tilting to evenly coat.
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30
Cook until golden brown and flip, 25 to 35 seconds.
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31
Transfer to a plate, covering loosely with a kitchen towel and keep warm.
