Step 1

Stir flour and salt with a fork in a large mixing bowl, add eggs and ½ cup of milk. Stir until combine. Pour the remaining of milk and whisk until smooth. Set aside.

Step 2

Heat an 8” crepe pan over medium heat and melt a sliver of butter (or oil).

Step 3

Ladle about ¼ cup batter into pan and swirl around until the bottom of pan is thoroughly coated with mixture. If there are holes, you can put some batter to patch. Cook for about 30-35 seconds each side. Continue until all remaining batter is gone and you should have about 12 wrappers.

Step 4

Bring enough chicken broth or water to cover chicken to a boil over medium high in a medium size pot. Turn down heat and add chicken. Cover and simmer for about 20 minutes until cooked through. Remove chicken and reserve ¾ cup of liquid for ragout. Let chicken cool slightly then dice into ¼” pieces.

Step 5

Melt butter in a medium size skillet. Add chopped shallots and stir for 1 minute until fragrant. Add frozen carrots and peas.

Step 6

Sprinkle flour into butter and vegetable mixture and stir until a clump is formed. Add broth and milk and stir until thickened to a stiff consistency, slightly thicker than oatmeal.

Step 7

Season with nutmeg, pepper, salt and sugar. Adjust seasoning as needed.

Step 8

Add parsley and cubed chicken, set aside.

Step 9

Take one skin and place in the middle of work surface.

Step 10

Drop a spoonful of chicken ragout onto the upper portion of the bottom half of wrapper, leaving about a couple of inches clear space from the edge.

Step 11

Lift the bottom flap over ragout. Fold each side to the center. Roll wrapper tightly to create a somewhat flat tube and put on a plate flap side.

Step 12

Whisk egg white in a shallow plate. In another shallow plate pour enough breadcrumbs, about 1 cup.

Step 13

Take one risoles, dip in egg white, then drop into breadcrumbs and roll it around. Make sure all sides are coated well.

Step 14

Heat frying pan with enough vegetable oil to cover risoles in medium high. Once hot, place 3-4 risoles. Do not overcrowd pan. Fry until golden brown. 1 to 1 1/2 min each side.

Step 15

Continue until remaining risoles are fried.

Step 16

Serve warm or at room temperature with bird’s eye chili pepper (optional).