Rating: 4 stars
48 Ratings
  • 5 star values: 23
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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).

  • 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.

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

  • 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.

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

Tips

Get the recipe for Basic Crepes.

Nutrition Facts

114 calories; protein 8.1g; carbohydrates 3.6g; fat 6.9g; cholesterol 64.2mg; sodium 113.9mg. Full Nutrition
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