Chicken Crepes With Creamy Tarragon Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Classic French Crepe Recipe. It looks complicated, but it is very simple. Ingredients:
16 ounces boneless skinless chicken breasts, cooked and chopped |
1 (10 ounce) package frozen chopped broccoli, thawed |
1/2 cup sour cream |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup milk |
1 large egg |
1/2 cup flour |
1 tablespoon flour |
1 tablespoon margarine, melted |
1 dash salt |
2 tablespoons flour |
1 cup milk |
1/2 cup chicken broth |
1 tablespoon tarragon |
3 dashes worcestershire sauce |
salt |
pepper |
Directions:
1. In a blender combine all the crepe ingredients and blend on high for one minute, refrigerate for 20 minutes.
2. While the batter is chilling, prepare the filling.
3. In a medium bowl combine all filling ingredients together.
4. Spray a nonstick sauté pan with Butter flavored spray.
5. Heat pan on medium high heat for one minute.
6. Pour a scant 1/4 crepe batter into the pan using a circular motion.
7. You will want the crepe to be approximately 6 in diameter.
8. Slant the pan to evenly distribute the batter.
9. Cook until the crepe is golden- about 1 minute per side.
10. Remove and place in between sheets of waxed paper.
11. Continue process until you have 6 crepes.
12. Place 1/3 cup filling mixture on crepe and roll up tightly.
13. Place seam side down in a microwave safe dish.
14. Save any additional filling that is left over.
15. To Prepare The Sauce: Place flour in a saucepan.
16. Gradually add the milk and chicken broth, stirring with a whisk until well blended.
17. Stir in tarragon, salt, pepper and Worcestershire sauce.
18. Add any remaining filling mixture to sauce.
19. Cook over medium heat for 8 minutes or until sauce is thickened and coats the back of a spoon.
20. Cover crepes loosely with plastic wrap and microwave on high for approximately 3 minutes.
21. Pour sauce over crepes and serve.
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