Chicken or turkey crepes with tarragon

    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.


    44 people made this

    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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