Chef Flavien From The Citi Field Gourmet Stand

Head chef at Citi Field Flavien Trichery joined us this morning to show us how to make Roasted Chicken Crepes and talk about the upcoming cook-off among the top chefs different stadiums. Chef Flavien runs the Chef Selection stand on the Field Level in the Left Field corner at Citi Field.

However, during baseball's all star weekend, which takes place Julyt 9-13 in Anaheim, California, Chef Flavien and eleven other head chefs from American and National league teams will travel to California and serve up barbecue that best represents their region. In Anaheim, the head chefs will be selling their creations to baseball fans all throughout All-Star weekend, including during the Home Run Derby on July 12. The competition will take place at the first and third base patios at the Angels stadium, where fans will be able to see real-time results as the BBQ competition progresses.

Chef Flavien's Crepe Recipe

6 oz Buckwheat Flour

2 ½ oz all Purpose Flour

1 ½ cup of Milk

3 whole eggs

2 tablespoons melted Butter

¼ teaspoon Salt

Mix all ingredients flours, salt, eggs, milk and butter

Let rest for 1 hour in the refrigerator.


For the Béchamel

1 ¾ pints Milk

3 ½ oz roux (2oz butter & 1½oz flour)

¼ onion diced

1 teaspoon salt

1 dash white Pepper

½ Bay Leaf

1 Dash Nutmeg

Make the roux in a medium sauce pan, add all ingredients and simmer for 15 minutes.

For the filling

1 whole chicken

4 lb Portobello Mushroom

3 oz shallot finely diced

1 oz fresh thyme

Roast one whole chicken with salt, pepper and butter in a 350 oven for 45 minutes.

Sauté the julienned Portobello with Butter, Shallot, thyme, salt and pepper

When the chicken is cold pull the meat by hand and set aside.

In a hot sauté pan melt 1 oz of butter and pour 4 oz of crepe batter cook the crepe then Set aside.

Fill the crepe with the mix (pulled Chicken, Béchamel and Portobello) and fold.

Brown on both sides and serve right away.