Savory crepes with herb-garlic roasted chicken and Swiss cheese

Chop rosemary and thyme and crush garlic cloves. Season the chicken thigh on both sides with olive oil, salt and black pepper.

Sear until golden brown, about 2 to 3 minutes per side, basting with melted butter; add the herbs and garlic towards the end so they do not burn.

Finish in the oven at 375F for at least 10 to 15 minutes.

Pour the chicken drippings into a mixing bowl with the eggs and whisk well. Whisk in the flour and half the milk to a smooth batter, then the rest of the milk; season with salt and pepper.

Rest the batter at least 10 to 15 minutes; a few hours in the fridge is ideal.

Take the chicken from the oven, pour the drippings over, rest about 5 minutes, then slice.

Heat a large non-stick pan on medium, coat with a little butter, pour in just enough batter to cover the bottom, swirl to spread and cook about 1 to 2 minutes.

When it slides freely, flip and cook 30 seconds to a minute more, then flip once more and turn off the heat.

Fill with Swiss cheese, sliced chicken and another layer of Swiss; bake, broil or torch the top so the cheese melts, fold over the filling, garnish with sliced chives and plate.