300 gr (10.5 oz.) of chicken breast without the skin
300 gr (10.5 oz.) of Chimay cheese “with beer”
Chive, salt and pepper
2.5 dl (8.5 fl.oz.) of milk
2 egg yolks
150 gr (5.3 oz.) of flour
1 dl (3.5 fl.oz.) of Trappist Chimay “blue”, salt and pepper
4 dl (14 fl.oz.) of milk
50 gr (1.75 oz.) of butter
70 gr (2.5 oz.) of flour
Make 8 thin pancakes approximately 15 cm (6 in.) in diameter.
Cook the chicken breasts in a thick vegetable stock, then break them up.
Separately, make a “Mornay” sauce with the grated “with beer” Chimay previously placed for 2 hours in the freezer; melt the butter in a casserole, add the flour then the milk while whisking.
Keeping it hot, add the chicken breasts, the 300 gr (11 oz.) of “with beer” Chimay and the chive.
Heat for 10 minutes in the oven and serve with a tomato and pepper coulis