Ingredients Weight Measure
All-purpose flour 8 oz.
Eggs 4 ea.
Butter, melted 6 oz.
Salt 1 dash
Milk 8 oz.
Heavy Cream 16 oz


Ingredients Weight Measure
Sugar 2 cups
Pineapple juice 3 cups
Ketchup 1 cup
Soy sauce 1/2 Tbsp.
TABASCO® brand Original Red Sauce 1/2 Tbsp.
Cornstarch, slurry, dissolved in 7 Tbsp. of cold water 4 Tbsp.
Pineapple chunks 2 cups
Hungarian paprika 1 Tbsp.
Granny Smith apples, washed and sliced 8 ea.
Ingredients Weight Measure
Marsala cooking wine 1 cup
Sweet N' Hot pepper juice 1/2 cup
Chicken breasts, washed, trimmed of fat, cut into strips 15 ea.
Butter 1 cup
Green peppers, washed and sliced 3 ea.
Onions, peeled and sliced 3 ea.
Sweet N' Hot peppers 1 cup
Hungarian paprika 1/4 tsp.
Salt to taste


  1. For the Crêpes, sift the flour into a mixing bowl; make a well in the center. Add the eggs one at a time, beating well after each egg. Add the melted butter, heavy cream, and milk. Blend thoroughly. Let batter rest 10 minutes.
  2. For the Glaçage, in a sauce pan, add the first 7 ingredients. Heat until the mixture is boiling. Cook for a few minutes. Add the last 3 ingredients; return to a slight boil for 4 minutes, until thickened.
  3. Combine cooking wine and Sweet N' Hot Pepper juice in a bowl. Place chicken strips in the marinade and let sit for 15 minutes. Heat a saucepan and add 1/2 cup butter. Once pan is hot, add chicken and marinade and cook until done.
  4. In another sauce pan, heat 1/2 cup butter. Add green peppers and onions and sauté; set aside.
  5. Cook crêpes in a heated, nonstick pan; crêpes should be about 6" in diameter.
  6. To serve, place crêpe on plate. Fill crêpe with chicken mixture, sautéed peppers and onions, and the Sweet N' Hot peppers. Fold crêpe, pour Glaçage over top, and serve.

Yield: 12-20 servings