Chicken or Turkey Crepes with Tarragon

Chicken or Turkey Crepes with Tarragon

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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

55 m servings 114 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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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.

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Reviews

32
  1. 41 Ratings

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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 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...

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.