Chicken or Turkey Crepes with Tarragon

This delicious filling for crepes is a great, unique way to use up leftover chicken or turkey. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

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Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.

Preheat oven to 350 degrees F (175 degrees C).

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).

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.

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 9x13 inch baking dish. Thin the remaining sauce with 1/4 cup milk, and pour over crepes.

Bake in a preheated oven 20 minutes, or until sauce begins to bubble.

Chicken or Turkey Crepes with Tarragon

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