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 favorite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
Provided by SHODGIN
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 3.6 g, Cholesterol 64.2 mg, Fat 6.9 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.5 g, Sodium 113.9 mg, Sugar 1.4 g
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[email protected]Overall, these crepes were good, but not great. I think I would try a different recipe next time.
Bobby Devine (bobuscus)
[email protected]The filling was a bit dry. I think I would add more sauce next time.
Sachintha Madusanka
[email protected]The crepes were a little too thick for my liking. I think I would use less batter next time.
Brooke Deschaine
[email protected]These crepes were a bit bland for my taste. I think I would add more herbs and spices to the filling next time.
Sabitra Rai
[email protected]I've never made crepes before, but this recipe was easy to follow and the crepes turned out perfectly. The filling was delicious and the tarragon sauce was a nice touch.
Sylvia Taff
[email protected]These crepes were easy to make and turned out great. I used a gluten-free flour blend and they still came out light and fluffy.
Baftie Shehu
[email protected]I'm not a huge fan of crepes, but these were really good. The filling was flavorful and the crepes were cooked perfectly.
Rafena Bacchus
[email protected]These crepes were delicious! I made them for a brunch party and they were a big hit. The tarragon sauce was the perfect complement to the chicken and turkey.
juan riosj
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The crepes are light and fluffy, and the filling is creamy and flavorful.
Digti Vogh
[email protected]The crepes were easy to make and the filling was flavorful. I used chicken instead of turkey and it turned out great.
MORE FARTS
[email protected]These crepes were a hit with my family! The tarragon sauce was especially delicious. I will definitely be making these again.