Chicken and Ricotta Crepes

Chicken and Ricotta Crepes

Settler’s Inn Recipe


4lbs. roasted Chicken legs (about 12 farmer legs)

weighed after being picked-include skin

3 lbs. Fresh Ricotta Cheese

3 tbsp chopped rosemary

2 eggs

Procedure: Rub chicken legs with oil. Season chicken legs and roast without parch en with rosemary on top, and at 350 degrees. Pick chicken legs, weigh and adjust. Mix all ingredients together. Scrape the fond from the chicken leg pan into the mixture. Check and adjust seasoning. Stuff each crepe ith about 1/3 cup of this stuffing. Yeild: 3 quarts.

Crepe Batter

3 tablespoons chopped chives

3 1/3 cups whole milk

2 cups all -purpose flour

10 large eggs

1/2 cup blended oil

Procedure: Mix all ingredients in large bowl-season with salt and pepper. Let stand at least 30 minutes in cooler before making crepes. Yield: About 25 crepes.


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