Chicken or Turkey Crepes with Tarragon Recipe

Ingredients
<br>- 3 recipes Basic Crepes
<br>- 4 tablespoons butter
<br>- 2 tablespoons finely chopped onion
<br>- 4 tablespoons all-purpose flour
<br>- 1 cup milk
<br>- ¾ cup chicken broth
<br>- ¼ cup dry white wine
<br>- ¼ teaspoon chopped dried tarragon
<br>- 2  egg yolks
<br>- 2 cups diced cooked chicken
<br>- salt to taste
<br>- ¼ cup milk
<br><p></p>Directions
<br>step 1: Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>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).
<br>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.
<br>step 5: In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.
<br>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.
<br>step 7: Bake in a preheated oven 20 minutes, or until sauce begins to bubble.
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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

Directions
step 1: Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
step 2: Preheat oven to 350 degrees F (175 degrees C).
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.

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