Chicken or Turkey Crepes with Tarragon recipe
All Recipes Breakfast and Brunch Recipes Crepes Savory
Ingredients
- 3 recipes Basic Crepes 4 tablespoons butter 2 tablespoons finely chopped onion 4 tablespoons all-purpose flour 1 cup milk ¾ cup chicken broth ¼ cup dry white wine ¼ teaspoon chopped dried tarragon 2 egg yolks 2 cups diced cooked chicken salt to taste ¼ cup milk
Nutrition Info
- 113.8 caloriescarbohydrate: 3.6 gcholesterol: 64.2 mgfat: 6.9 gfiber: 0.1 gprotein: 8.1 gsaturatedFat: 3.5 gservingSize: -sodium: 113.9 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken or Turkey Crepes with Tarragon
Directions
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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.