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

Directions

  • 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; 6.9 g total fat; 64 mg cholesterol; 114 mg sodium. 3.6 g carbohydrates; 8.1 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2010
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. Read More
(44)

Most helpful critical review

Rating: 3 stars
04/25/2011
Too much flour for me... Read More
(4)
46 Ratings
  • 5 star values: 21
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/29/2010
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. Read More
(44)
Rating: 5 stars
06/29/2010
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. Read More
(44)
Rating: 5 stars
09/30/2005
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! Read More
(44)
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Rating: 5 stars
10/15/2006
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!:) Read More
(34)
Rating: 5 stars
09/04/2005
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! Read More
(14)
Rating: 5 stars
07/15/2008
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. Read More
(12)
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Rating: 5 stars
10/12/2010
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. Read More
(12)
Rating: 4 stars
04/01/2009
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! Read More
(8)
Rating: 4 stars
02/06/2009
The tarragon taste in this was superb after doubling the quantity of tarragon. We loved the sauce. Used pre-made buckwheat crepes and can't say we loved them. Would make again and serve over rice or egg noodles. Read More
(6)
Rating: 4 stars
06/22/2011
good but not great somehow. My first attempt at a main course crepe recipe though. Read More
(5)
Rating: 3 stars
04/25/2011
Too much flour for me... Read More
(4)