More Great Recipes: Main Dish | Poultry

Chicken Crepes


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Member since 2009

Serves 12 | Prep Time | Cook Time

Ingredients

4 tablespoons butter
2 tablespoons shallots or scallions, finely chopped
4 tablespoons flour
1 1/4 cups light cream
3/4 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon tarragon, crumbled
2 egg yolks, slightly beaten
2 cups cooked chicken
Salt
12 crepes


Melt the butter in a saucepan, add the shallots or scallions, and cook, stirring, for 2 minutes.


Add the flour, stir to blend, and slowly add 1 cup of the cream, stirring constantly.


Add the broth, wine, and tarragon, and stir over medium-low heat until the sauce thickens. Cook for 5 minutes. Beat 3 tablespoons of hot sauce into the yolks, and then return the yolk-sauce mixture to the saucepan, stirring briskly.


Cook 1 minute more, and remove from the heat.


Mix half the sauce the chicken or turkey and add salt to taste.


Preheat the oven to 350F (180C). fill each crepe with 3 tablespoons of the filling. Roll and place seam side down in a baking dish approximately 13x9x2 inches.


Then pour the rest of the sauce with the remaining 1/4 cup cream and spread it over the crepes. Bake for 25 minutes, or until the sauce begins to bubble.


Pairs Well With


Notes

I haven't made these in a while, maybe a little fussy to make, but so good!

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