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.
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)
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)
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)