Feeding the Flock

1 cup chicken stock

3 Tbs butter or margarine

3 Tbs all-purpose flour

2 cups diced cooked chicken

½ tsp salt

½ tsp ground pepper

1 Tbs chopped fresh parsley

1 Tbs chopped fresh chives

2 egg yolks

½ cup half-and-half

¼ cup grated Parmesan cheese

6 crêpes



Preheat oven to 375F.



Bring stock to a boil in a small pan. Melt butter in a saucepan over low heat. Stir in flour. Cook while stirring for 1 minute. Gradually add stock. Bring to a boil. Cook, stirring over low heat for 1 to 2 minutes or until mixture thickens. Remove from heat.



Stir in chicken, salt, pepper, parsley and chives. Beat egg yolks and half-and-half in a small mixing bowl. Add a little of the hot sauce; mix well. Stir egg mixture into remaining hot sauce in pan.



Put a portion of the mixture in the center of each crêpe. Roll up crêpes. Place in a buttered oven-to-table baking dish. Sprinkle with cheese.



Bake 10 to 15 minutes. Serve immediately.