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My review
Chicken or Turkey Crepes with Tarragon
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."
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Ingredients
55 m servings 114 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
- 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.
Footnotes
- Get the recipe for Basic Crepes.
Nutrition Facts
Per Serving: 114 calories; 6.9 g fat; 3.6 g carbohydrates; 8.1 g protein; 64 mg cholesterol; 114 mg sodium. Full nutrition
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Reviews
Read all reviews 3544 Ratings
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Most helpful positive review
11/4/2008
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...
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11/4/2008
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...
9/30/2005
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!
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 o...
9/4/2005
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!
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 c...
7/15/2008
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 ...
3/31/2009
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!
2/5/2009
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...