Recipe Queens Ragout Crepe

INGREDIENTS

2 lbs chicken leg

1 small onion

2 medium carrots

3 tbsp olive oil

2 quarts water

1 oz butter

2 oz flour

Salt, pepper

Hot sauce (optional)

3/4 cup milk

HOW TO PREPARE

Fry the chicken legs in (olive) oil until light brown on both sides; reduce the heat and let simmer for 20 minutes.

Take the chicken legs out and let cool down for a while. Separate the white flesh from the bones and lesser parts.

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.

Let reduce until you have about a pint (1/2 liter); add finely chopped fresh herbs.

Cut the white chicken parts in small pieces. 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.

Add the chicken bouillon little by little and stir in until you get a consistency of a medium-thick sauce.

Add the chicken pieces and bouillon to get the desired thickness.

Add salt and pepper to taste; I always add a little drop of hot sauce (our restaurant is in the Caribbean...). 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.

Heat a pan with a little vegetable oil until almost steaming and add one soup serving spoon of the mixture.

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.

Put a layer of ragout on one half of the crepe; flip the empty half over the ragout half and serve.

By James Post

James Post moved to Grenada after a career in the high tech electronics industry in the Netherlands. In 2000 he felt it was time for a change and moved to the Caribbean to realize his dream: to build a small, sustainable resort http://www.paradisebayresort.net. At age 8 he was already making Croquettes (a Dutch specialty) and became a passionate cook and food lover. He considers Grenada to be one of the most beautiful islands in the world, which was an important reason to select this island, in addition to friendly, peaceful people.

He encourages readers to ask questions; he can be reached per email at jamespost@spiceisle.com

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