Chicken or Turkey Crepes with Tarragon

Chicken or Turkey Crepes with Tarragon

by Victor Black 2 years ago
4.5 (10)
35 minutes
113.8 kcal
3.6 g carbs
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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. 1. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
  2. 2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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. 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. 5. In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.
  6. 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. 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