Chicken or turkey crepes with tarragon

    Chicken or turkey crepes with tarragon

    (42)
    26saves
    55min


    43 people made this

    About this recipe: 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 favourite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

    Ingredients
    Serves: 12 

    • 60ml dry white wine
    • 1/4 teaspoon chopped dried tarragon
    • 2 egg yolks
    • 275g diced cooked chicken
    • salt to taste
    • 60ml milk

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
    2. Preheat the oven to 180 C / Gas mark 4.
    3. Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 250ml milk, whisking constantly until smooth. Mix in stock, wine and tarragon; stir over medium-low heat until thickened (about 4 minutes).
    4. In a small bowl, gradually stir 3 tablespoons (45ml) of the hot milk and stock 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 22x33cm baking dish. Thin the remaining sauce with 60ml milk, and pour over crepes.
    7. Bake in the preheated oven 20 minutes, or until sauce begins to bubble.

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    Reviews & ratings
    Average global rating:
    (42)

    Reviews in English (42)

    by
    43

    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!  -  30 Sep 2005  (Review from Allrecipes US | Canada)

    by
    42

    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.  -  04 Nov 2008  (Review from Allrecipes US | Canada)

    by
    34

    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!  -  15 Oct 2006  (Review from Allrecipes US | Canada)

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