Chicken or Turkey Crepes with Tarragon Recipe - Allrecipes.com
Chicken or Turkey Crepes with Tarragon Recipe
  • READY IN 55 mins

Chicken or Turkey Crepes with Tarragon

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2005

I've made this a few times and always get compliments when I make it. I use a little more tarragon than the recipe calls for, and I use egg substitute in place of the egg yolks. Great flavor!

 
Most Helpful Critical Review
Apr 25, 2011

Too much flour for me...

 
Oct 15, 2006

This came out quite well- although I recommend adding a lot more tarragon- maybe twice the amount, plus dashes of salt and pepper and onion powder. We love onions here so I used about 1/2 cup of finely diced onions. I also ended up baking the dish for 30 minutes (that's when it got nice and bubbly). Even though it was a lot of work, I really enjoyed putting a different kind of dish on the table, and everyone liked it alot. I served it with green beans almondine on the side. Enjoy! :)

 
Jun 29, 2010

This is my second review of this dish. The taste is good but the quantities are off. The filling is not enough for more than 6-7 crepes. I made it today again with 3 boneless chicken breas.ts I boiled the chicken breasts, added garlic salt and chicken bouillon to the water. I then used the cooking water for my broth. I left out the tarragon, added 1/4 tsp rosemary and 1/4 tsp thyme, 1/8 tsp fresh black pepper and it made 6 nice sized crepes. There is plenty of sauce. So, if you are looking to make 12 crepes use more chicken I love this recipe it is delicious and versatile.

 
Sep 04, 2005

I'm not sure why the recipe showed 3 Crepes Recipes... I think maybe two (16 crepes) with the rest of the ingredients are plenty! Just my nickels worth! Thanks for trying it!

 
Oct 12, 2010

I made these using the leftovers from our Canadian Thanksgiving dinner. I used poultry seasoning instead of the tarragon and mixed in my cranberry, apple, sausage stuffing with the turkey and cream sauce. I served it with cranberry sauce. Ding, ding, ding! We got a winner.

 
Jul 15, 2008

My family enjoyed these for Bastille Day, I followed some of the other suggestions and doubled the Tarragon in the sauce and added a pinch of salt. We used left over chicken and the flavor was very nice with some depth and silky smooth rich. I served this along with French Onion Soup.

 
Apr 01, 2009

really tasty and relatively easy, although next time I will make the crepes in advance, and I will shred the chicken instead of cubing it. Yum!

 

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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