| | CREPES |
| 1 | c | Flour |
| 1 1/4 | c | Milk |
| 1 | | Egg |
| 1 | tb | Butter (melted) |
| 1/4 | ts | White pepper |
| 1/2 | ts | Salt |
| 1/4 | c | Parmesan/romano cheese (grated fine) |
| | CHICKEN FILLING |
| 2 | lg | Chicken legs; thighs attached |
| 2 | c | Chicken stock |
| 1 | | Clove garlic; smashed |
| 1 | | Sprigs rosemary; fresh |
| 1 | | Stalk celery; sliced |
| 1 | | Carrot; sliced |
| | Salt |
| | Pepper |
| | Olive oil |
| 1/4 | lb | Mozzarela or soft fontina cheese |
| 1/3 | lb | Asparagus |
| | Salt |
| | Pepper |
| | Butter |
| | ALFREDO SAUCE |
| 2 | tb | Butter |
| 1 1/2 | c | Heavy cream |
| 1/2 | c | Grated mozzarela or soft fontina cheese |
| 1/4 | c | Parmesan/romano cheese; grated fine |
| 1/4 | ts | White pepper |
| 1/4 | ts | Nutmeg; ground fine |
| 1 | tb | Flour |
| 1 | tb | Fresh basil; rolled and sliced (shifinade (sp?)) |
