Ingredients

• 3 eggs
• 10 ounces milk
• 1-ounce butter, melted
• 4 ounces flour, sifted
• 1/2 teaspoon salt
• 3 tablespoons chopped fresh thyme
• Vegetable oil, as needed
• 2 tablespoons leeks, diced small
• 1 tablespoon butter
• 1 chicken cutlet, diced
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 20 chives, for purses

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Instructions

1. Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
2. Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
3. Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.