Chef Marie-Aude Rose: Creamy chicken crêpe

Chef Marie-Aude Rose:
Creamy chicken crêpe

Creamy chicken crêpe

A recipe for 4 people


Note: This preparation would also be great served with rice or pasta instead of the buckwheat crêpe. You could also just serve the chicken legs with the sauce as they are and not shred the meat. And you could also use the leftover meat of a roasted chicken to make the recipe, you would, of course, reduce the cooking time by half since you would be using already cooked meat.


Here is the recipe for the crêpe batter:

(You will need a bowl, a whisk, a ladle, a 10” non-stick crêpe pan)


3.5 oz = ¾ cups  buckwheat flour

14 fl oz =1 ¾ cups of filtered water

½ tsp fine sea salt

1tbsp olive oil


Mix all ingredients then heat (until it almost fumes)  the crêpe pan and pour 2oz of batter. Do not tilt the pan, it is your hand when pouring with the ladle that guides the batter to be spread evenly.

Cook 2 minutes on each side. Prepare as many crêpes as you can with this amount of batter. You should obtain 8 crêpes.


INGREDIENTS for the creamy chicken:

3 pce chicken legs

5oz diced onion

5oz diced carrots

½ bunch tarragon

Salt and pepper

½ cup  (Riesling) white wine

1 cup  chicken stock

1 cup  heavy cream

1tbsp olive oil

1tbsp butter


  • Season the legs with salt and pepper on both sides.
  • Heat a large deep cast iron dish, add the olive oil and start coloring the skin of the legs. Cook 5 minutes then turn them on the flesh side.
  • Add the butter, the onions, and carrots. Cook 5 minutes stirring regularly.
  • Add half of your tarragon branches.
  • Add the wine and let it reduce until it is evaporated.
  • Add the chicken stock and the heavy cream. Cook for 35 minutes on low heat.
  • From here you can either serve the legs as they are on a bed of rice or tagliatelle, or let them cool down a little to be able to debone and shred the meat. You will then add the meat back to the sauce and remove the branches of tarragon as you will add the chopped fresh leaves left.
  • We reheat one crêpe in salted butter making it a little crispy and serve the chicken inside along with a fresh watercress or mesclun salad dressed with red wine vinegar and olive oil.

Bon Appétit!