Herbed Crepes with Chicken Confit


1 3/4 cups all-purpose flour
1 teaspoon coarse salt
2 cups whole milk, room temperature, plus more if needed
3 large eggs, room temperature
2 1/2 ounces (5 tablespoons) unsalted butter, melted,
plus more for skillet

10-12 Bone-in chicken thighs
2 quarts duck fat
Kosher salt, spices, bay leaf, fresh thyme
Pinch of curing salt


Place all ingredients in a blender and pulse for 10 seconds.  Put into a pour spout container, cover with plastic wrap, and rest for at least 30 minutes, preferably 1-2 hours.  Add chopped herbs as desired.  If you do, you’ll need to use a small ladle rather than the pour spout, when placing batter in the pan.

To cook, heat a medium sized non-stick skillet to medium high.  Season with butter. Spread a thin, even layer of batter into the pan and tilt the pan to cover the bottom. The first few never turn out quite right. I consider them the chef’s snack!  Flip gently when the edges become dry and bubbly.  Once cooked, remove to a sheet pan covered with parchment.  You can stack cooked crepes, and you can freeze them for a month or so.

To make a mini crepe, simply use a pastry cutter of the desired size, just be sure it’s big enough to roll something in!

Choose your spices~we like whole coriander,  a little juniper berry, & allspice.  You don’t need much~a teaspoon of each or so, maybe a little more coriander.  Toss the spices with about ½ cup of salt, ¼ c. sugar, and a pinch of curing salt. Bruise the fresh bay and thyme with a meat pounder. Add to the toss.  Toss the chicken thighs with the mixture.  Place into a casserole dish that will allow them to sit in one layer.  Cover and refrigerate for 12-16 hours.

When ready to cook, remove from the fridge an hour in advance to let temper.  Melt the duck fat on top of the stove. Rinse the thighs in water.  Pat dry.  Place into a casserole dish in one layer.  Pour the duck fat over to cover. Be sure to leave at least 2 inches at the top; hot duck fat burns do not feel good.  Cover with either a lid or foil and place into a 275 degree oven for about 2-3 hours, or until the meat pulls easily from the bone.  When done cooking, allow to cool in the fat.

You’ll need to pull all of the meat from the bone and shred it with your fingers.  I like to sauté a little shallot and the chicken to give it some extra flavor, but it’s not necessary.  Place some chicken into each crepe and roll into a parcel.  Serve with a petite salad of herbs and baby lettuce dressed simply in a delicious olive oil and a dash of fresh lemon.