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