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Chicken or Turkey Crepes with Tarragon

Chicken or Turkey Crepes with Tarragon

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
SHODGIN

SHODGIN

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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Reviews

yellowjacket
41

yellowjacket

9/30/2005

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!

Debi
34

Debi

6/29/2010

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 I boiled the chicken breasts, added garlic salt and chicken bouillon to the water. I then used the cooking water for my broth. I left out the tarragon, added 1/4 tsp rosemary and 1/4 tsp thyme, 1/8 tsp fresh black pepper and it made 6 nice sized crepes. There is plenty of sauce. So, if you are looking to make 12 crepes use more chicken I love this recipe it is delicious and versatile.

littlehemmy
34

littlehemmy

10/15/2006

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 of finely diced onions. I also ended up baking the dish for 30 minutes (that's when it got nice and bubbly). Even though it was a lot of work, I really enjoyed putting a different kind of dish on the table, and everyone liked it alot. I served it with green beans almondine on the side. Enjoy! :)

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