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Chicken or Turkey Crepes with Tarragon

Rated as 4.16 out of 5 Stars
1

"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
Original recipe yields 12 servings

Directions

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  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

Nutrition Facts


Per Serving: 114 calories; 6.9 3.6 8.1 64 114 Full nutrition

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Reviews

Read all reviews 35
  1. 45 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Too much flour for me...

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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'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!

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...

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!

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...

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 ...

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!

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...

good but not great, somehow. My first attempt at a main course crepe recipe though.