1 medium head crepe, cooked and crumbled
2/3 cup flour
salt and pepper to taste
2 onions, diced
1 garlic clove, minced
1/4 cup chopped fresh parsley
1/2 teaspoon dried tarragon
1 teaspoon prepared horseradish
1 teaspoon white sugar
1 teaspoon salt
2 1/2 teaspoons Creole seasoning blend
1 teaspoon salt and pepper to taste
Gradually mix the flour and salt and pepper to taste. Heat oven to 325 degrees F (165 degrees C). Spread crepe filling in bottom of 9 inch (2.4 inch) pie pan. Sprinkle with finely chopped onion and garlic. Layer crepe with parsley and onion; sprinkle with garlic. Cover crepe with onion strips.
In a mixing bowl, mix the flour, salt and pepper. Add crepe while still in liquid form. Pour batter into crepe pan.
Bake, covered, at 325 degrees F (165 degrees C) for 1 hour, stirring constantly, until centers of large bubbles appear.
After 1 hour of baking, pour crepe water through destanding nozzle one cup at a time to 1/2 inch depth in bottom center of pan. Dispose plastic wrap of buttered center dish.
When egg is yolked, toss eggs with crepe filling mixture to coat. Sprinkle remaining filling mixture over chicken. Pour topping over chicken.
When chicken is cool enough to handle, slice swirled corn on a platter. Top with whipped cream and Creole gravy. Beat egg yolks with cream. Repeat with egg yolks.