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1. First prepare the pancakes in the following manner: Combine the ½ cup of flour, the whole egg, egg yolk, milk, 3 tablespoons of the cooled melted butter and the ¼ teaspoon of salt in the jar of an electric blender.
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2. Blend at high speed for 30 seconds, then turn off the machine. Scrape down the sides of the jar with a rubber spatula and blend again until the batter is smooth. Place the blender jar in the refrigerator and let the batter rest for an hour or so before using it.
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3. Heat a 6-inch crepe pan or skillet over high heat until a drop of water flicked into it splutters and evaporates instantly. Using a pastry brush, lightly grease the bottom and sides of the pan with a little of the remaining 3 tablespoons of melted butter.
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4. Pour in about 2 tablespoons of batter and tip the pan so that the batter quickly covers the bottom; the batter should cling to the pan and begin to firm up immediately.
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5. At once tilt the pan over the blender jar and pour off any excessbatter. The finished pancake should be no more than 1/16 inch thick; dilute the batter by beating in drops of water if necessary. Cook the pancake for a minute or so, until a rim of brown shows around the edge.
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6. Turn it over with a spatula and cook the other side for a minute longer. Slide the cake onto a plate. Brush butter on the skillet again and proceed with the rest of the pancakes. When finished, you will have eight pancakes.
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7. The pancakes may be made hours or even days ahead of time, stacked and covered tightly and kept in the refrigerator or freezer until you are ready to use them. If you do this, let the pancakes return to room temperature before attempting to separate them.
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8. To prepare the filling, pat the chicken breasts completely dry with paper towels and season them on all sides with ½ teaspoon of salt and the white pepper. In a heavy 10-inch skillet, melt 2 tablespoons of butter over moderate heat.
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9. When the foam begins to subside, add the chicken breasts and, with tongs, turn them about in the butter to coat them evenly. Reduce the heat to its lowest setting and cover the skillet tightly.
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10. Turning the breasts once or twice, cook them until the meat is opaque and feels firm when prodded with a finger. Transfer the breasts to a plate and, with a sharp knife, cut them in ¼-inch dice. Set aside.
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11. Add 3 tablespoons of flour to the fat remaining in the skillet and mix well. Stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth.
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12. Still whisking constantly, add the cream and cook briskly until the sauce is reduced to about 1½ cups. Pour the sauce into a bowl, add the chicken dice and the chilies, and mix the filling well. Taste for seasoning.
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13. Preheat the oven to 325. With a pastry brush, spread the 2 tablespoons of softened butter evenly over the bottom and sides of a 14-by-6- by-2-inch baking-serving dish.
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14. Spoon about ¼ cup of the chicken filling onto the lower third of each pancake and roll it up; do not tuck in the ends. Arrange the pancakes side by side in the baking dish and sprinkle them with the grated cheese.
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15. Bake in the upper third of the oven for 10 minutes, then increase the oven temperature to 500. Continue baking for about 5 minutes longer, or until the cheese is melted and lightly browned. Serve the chicken jalapeno pancakes at once, directly from the baking dish.
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