Chicken or Turkey Crepes with Tarragon recipe

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Ingredients

3 recipes Basic Crepes
4 tablespoons butter
2 tablespoons finely chopped onion
4 tablespoons all-purpose flour
1 cup milk
¾ cup chicken broth
¼ cup dry white wine
¼ teaspoon chopped dried tarragon
2 egg yolks
2 cups diced cooked chicken
salt to taste
¼ cup milk

Nutrition Info

113.8 calories
carbohydrate: 3.6 g
cholesterol: 64.2 mg
fat: 6.9 g
fiber: 0.1 g
protein: 8.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 113.9 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1 cup milk, whisking constantly until smooth. Mix in broth, wine, and tarragon, stir over medium-low heat until thickened (about 4 minutes).

  4. In a small bowl, gradually stir 3 tablespoons of the hot milk and broth sauce into the egg yolks, then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat.

  5. In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.

  6. Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Thin the remaining sauce with 1/4 cup milk, and pour over crepes.

  7. Bake in a preheated oven 20 minutes, or until sauce begins to bubble.

Recipe Yield

12 servings

Recipe Note

I've made these for years, and it's a great way to use leftover chicken or turkey! If you're not in the mood for tarragon, just use your favorite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

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