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Chicken or Turkey Crepes with Tarragon

By: SHODGIN  
"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."

Rating: This weblink has been rated 14 times with an average star rating of 4.3 Read Reviews (8)

Rate/Review | 666 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

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

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 332 | Total Fat: 16.1g | Cholesterol: 189mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2005 by yellowjacket 
I've made this a few times and always get compliments when I make it. I use a little more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2006 by littlehemmy 
This came out quite well- although I recommend adding a lot more tarragon- maybe twice the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2005 by SHODGIN 
I'm not sure why the recipe showed 3 Crepes Recipes... I think maybe two (16 crepes) with the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2009 by Caryn 
The tarragon taste in this was superb, after doubling the quantity of tarragon. We loved the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by Debi 
I am making this for the second time tonight. I think it's great just the way it's written. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2008 by dgbg100106 
My family enjoyed these for Bastille Day, I followed some of the other suggestions and doubled... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2009 by kadyelle 
really tasty and relatively easy, although next time I will make the crepes in advance, and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by DRMaddock 
Easy crepe recipe with a great taste. It needed some more salt in the mixture, but I still... MORE

 
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