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.
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Method Prep:20min › Cook:35min › Ready in:55min
Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
Preheat the oven to 180 C / Gas mark 4.
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).
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.
In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.
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.
Bake in the preheated oven 20 minutes, or until sauce begins to bubble.
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