Chicken or Turkey Crepes with Tarragon
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Description
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.
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
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.
Nutrition Facts
serving: 12 servings
calories: 113.8 kcal
carbohydrates: 3.6 g
protein: 8.1 g
saturated fat: 3.5 g
cholesterol: 64.2 mg
sodium: 113.9 mg
fiber: 0.1 g
sugar: 1.4 g
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