Step 1

Preheat oven to 400 degrees. Preheat a heavy bottom stainless steel pan or cast iron over medium-high heat. Season chicken meat with poultry seasoning, salt, and pepper. Add 1 tablespoon olive oil to pan and add chicken. Allow to sear and caramelize on one side for about 5 minutes. Flip chicken oven, place the pan in preheated oven, and allow to roast for about 15 minutes. Remove from oven and allow chicken to rest for 5- to minutes.

Step 2

Place all ingredients in a blender and blend until smooth. Slowly add dry ingredients to batter, and continue to blend until batter is smooth. Pour into a measuring cup to help with pouring the batter. Whisk in herbs.

Step 3

Preheat a nonstick pan over medium-low heat and spray with cooking spray. Gently pour about 1 ½- 2 ounces of crepe batter into preheated pan. Swirl pan to create a thin cake on the bottom of the pan. Allow crepe to cook for about 1 minute; flip using a plastic fork or anything else that won’t scratch the pan. Allow crepe to cook for another 30 seconds and remove to a plate. Cover with foil to keep warm. Continue process until all of the batter has been used.

Step 4

Place rosemary sprigs in chicken drippings and bring to a boil over medium-high heat. Reduce heat and cover the pan with a lid and simmer for about 7 minutes. Turn off heat and allow rosemary to steep for ten minutes. Remove rosemary sprig and add heavy cream. Stir to combine. Toss chicken and chopped rosemary in ½ the sauce, and reserve the other half for garnish.