Chicken or Turkey Crepes with Tarragon |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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. Ingredients:
3 recipes basic crepes |
4 tablespoons butter |
2 tablespoons finely chopped onion |
4 tablespoons all-purpose flour |
1 cup milk |
3/4 cup chicken broth |
1/4 cup dry white wine |
1/4 teaspoon chopped dried tarragon |
2 egg yolks |
2 cups diced cooked chicken |
salt to taste |
1/4 cup milk |
Directions:
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.
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