Chicken or Turkey Crepes with Tarragon

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 114 Calories

Ingredients

• 1 cup milk
• ¼ cup milk
• 2 egg yolks
• 4 tablespoons all-purpose flour
• 4 tablespoons butter
• salt to taste
• 2 tablespoons finely chopped onion
• ¾ cup chicken broth
• ¼ cup dry white wine
• 2 cups diced cooked chicken
• 3 recipes Basic Crepes
• ¼ teaspoon chopped dried tarragon

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

Step 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).

Step 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.

Step 5

In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.

Step 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.

Step 7

Bake in a preheated oven 20 minutes, or until sauce begins to bubble.