Instructions: Blend all ingredients for crepes to make a smooth batter. Set aside to rest while preparing chicken.

Salt and pepper chicken on both sides with skin on. Add enough olive oil to brown the chicken in a medium sauce pan. Brown the chicken on both sides.

Add stock, celery, carrot, rosemary, and garlic to pan. Cover and braise until chicken is cooked through and tender.

While the chicken is cooking, make crepes. Heat a non-stick skillet on the stove. Pour enough batter to create a thin layer in the pan. When the crepe starts to move, flip and lightly brown the other side. You dont want the crepes to be too brown, just a light tan is perfect. Side two will not brown evenly, so just cook it until its no longer raw batter. Stack finished crepes on a plate while finishing the filling.

Chop the asparagus into 1/2 inch pieces. Saute in butter and season lightly with salt and pepper. Add 1/4 cup of chicken stock from above and reduce until no liquid is left.

Remove cooked chicken from the bones, discarding the skin. Reserve the carrot and dice. Chop the chicken and toss with carrot and asparagus to make a filling. Fill a crepe with the chicken mixture, and grated mozzarella. Fold in the
sides and roll to close the crepe. Place 2 to 3 crepes in gratin plates

(or in a casserole for family style) and place, covered, in a warm oven to keep warm and melt the cheese in the filling while preparing the Alfredo sauce.

Just before serving, prepare the Alfredo sauce by melting the 2 Tbsp butter in a deep skillet. Add cream and bring to a simmer. Allow to simmer until the cream is reduced slightly. Toss the grated mozzarella, flour and Parmesan together. Add the pepper to the cream. Slowly add cheese mixture to the cream to melt and thicken the sauce. When all the cheese in incorporated, add the nutmeg and basil.

Pour some sauce over each crepe and serve!

Makes about 6 crepes. About 400 calories... per bite...

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