Crespelle with Confit Chicken, Porcini & Lemon Crema

Recipes & food styling Hayden Phiskie / Photography Manja Wachsmuth

	CRESPELLE
	200g whole eggs (approximately 4 eggs)
	100g butter, melted
	500ml milk
	200g plain flour
	5g salt
	oil, for frying
	PORCINI SAUCE
	50g dried porcini mushrooms
	200g butter
	200g plain flour
	1.2 litres full-fat milk
	10g salt
	a pinch of nutmeg
	CONFIT CHICKEN
	10 boneless chicken thighs
	500ml duck fat
	1 bay leaf
	2 cloves garlic
	LEMON CREMA
	3 lemons
	500ml white wine
	1 litre cream
	10g salt
	200g mascarpone
	TO ASSEMBLE
	vegetable oil, for frying
	parmesan, to serve
	fennel fronds, to serve

1.	CRESPELLE
2.	Whisk the eggs in a large bowl. Slowly add the warm melted butter, whisking to combine.
3.	Continue whisking and slowly add the milk to the mixture.
4.	Sift the flour and salt and add to the wet mixture, whisking to combine.
5.	Rest the mixture in the fridge for 30 minutes or overnight.
6.	Heat a 15-20cm frying pan on a medium-high heat.
7.	Put some cooking oil into the pan and ladle 40ml batter into the pan, spreading it to evenly cover the base of the pan.
8.	Cook until the bottom is golden brown, about 1 minute, then flip and cook the other side until golden brown, about 30 seconds.
9.	Transfer to a plate, and continue to cook more crespelle until all of the mixture has been used, stacking the cooked crespelle on the plate.
10.	You should end up with 8-10 pancakes.
11.	PORCINI SAUCE
12.	Bring 200ml water to the boil, then pour it over the dried mushrooms and leave them to soak for 15 minutes.
13.	Melt the butter in a saucepan, stir in the flour and cook for 3 minutes on a low heat.
14.	Add the milk and whisk until thick and smooth, about 5-10 minutes.
15.	Strain the mushrooms through a fine sieve, reserving the mushroom liquid.
16.	Roughly chop the mushrooms and add to sauce, stirring to combine.
17.	Stir in the reserved mushroom liquid.
18.	Add the salt and nutmeg to season the sauce.
19.	Place the sauce into a bowl, directly cover with baking paper or plastic wrap to prevent a skin forming and set aside.
20.	CONFIT CHICKEN
21.	Heat the oven to 140℃.
22.	Season the chicken thighs with salt, put into a hot pan and brown on both sides. Transfer into a small, deep baking dish.
23.	Put the duck fat in a saucepan with the bay leaf and garlic and heat until the fat has melted. Pour over the chicken thighs.
24.	Place a sheet of baking paper directly over the chicken thighs, then cover the baking dish with three layers of foil.
25.	Ensure that all of the edges are completely sealed tight.
26.	Bake for 45 minutes. Remove the chicken from the duck fat and leave to cool, then break into bite-sized pieces.
27.	LEMON CREMA
28.	Peel the lemons using a vegetable peeler.
29.	Cut off both ends of the lemon and remove and discard all the white pith.
30.	Put the lemon peel and the whole lemon in a saucepan and add the wine.
31.	Bring to the boil and reduce to ⅔ volume.
32.	Use tongs to squeeze the liquid from the lemons into the sauce, then remove the whole lemons from the pot, leaving the lemon peel in the saucepan.
33.	Add the cream and salt and bring to the boil again.
34.	Remove from the heat and whisk in the mascarpone.
35.	TO ASSEMBLE
36.	Heat oven to 220℃.
37.	Put one crespelle on the benchtop and top with some pieces of chicken.
38.	Spoon over 4 tablespoons of porcini sauce.
39.	Put another crespelle on top and seal the edges together.
40.	Heat a little vegetable oil in a frying pan and, when hot, brown the crespelle until golden on both sides.
41.	Continue with the rest of the crespelle, transferring to a baking sheet as done. Bake in the oven for 5-6 minutes.
42.	While the crespelle are in the oven, warm the lemon crema on a medium heat.
43.	Place some lemon sauce on a plate with a crespelle on top.
44.	To serve, grate parmesan cheese over the top and scatter over some fennel fronds.

Hayden Phiskie

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