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Chicken or Turkey Crepes with Tarragon Recipe

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This recipe for Chicken or Turkey Crepes with Tarragon, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Monday, August 10, 2009


3 recipes Basic Crepes
4 tablespoons butter
2 tablespoons finely chopped onion
4 tablespoons all-purpose flour
1 cup milk
3/4 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon chopped dried tarragon
2 egg yolks
2 cups diced cooked chicken
salt to taste
1/4 cup milk

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

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

3. 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).

4. 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.

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

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

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Personal Notes:
I got this recipe from www.allrecipes.com

07/15/09 This is excellent. A great way to use some left over chicken or turkey.




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