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Chicken Crepes With Creamy Tarragon Sauce Recipe

December 19th, 2013 by alice  Tags: , , , | Print This Post Print This Post

Chicken Crepes With Creamy Tarragon Sauce Recipe


  1. Filling

  2. 16ouncesboneless skinless chicken breasts, cooked and chopped
  3. 1 (10 ounce)packagefrozen chopped broccoli, thawed
  4. 1/2cupsour cream
  5. 1/4teaspoonnutmeg
  6. 1/4teaspoonsalt
  7. 1/8teaspoonpepper
  8. Crepes

  9. 3/4cupmilk
  10. 1largeegg
  11. 1/2cupflour
  12. 1tablespoonflour
  13. 1tablespoonmargarine, melted
  14. 1dashsalt
  15. Sauce

  16. 2tablespoonsflour
  17. 1cupmilk
  18. 1/2cupchicken broth
  19. 1tablespoontarragon
  20. 3dashesworcestershire sauce
  21. salt
  22. pepper


  1. In a blender combine all the crepe ingredients and blend on high for one minute, refrigerate for 20 minutes.
  2. While the batter is chilling, prepare the filling.
  3. In a medium bowl combine all filling ingredients together.
  4. Spray a nonstick sauté pan with Butter flavored spray.
  5. Heat pan on medium high heat for one minute.
  6. Pour a scant 1/4 crepe batter into the pan using a circular motion.
  7. You will want the crepe to be approximately 6″ in diameter.
  8. Slant the pan to evenly distribute the batter.
  9. Cook until the crepe is golden- about 1 minute per side.
  10. Remove and place in between sheets of waxed paper.
  11. Continue process until you have 6 crepes.
  12. Place 1/3 cup filling mixture on crepe and roll up tightly.
  13. Place seam side down in a microwave safe dish.
  14. Save any additional filling that is left over.
  15. To Prepare The Sauce: Place flour in a saucepan.
  16. Gradually add the milk and chicken broth, stirring with a whisk until well blended.
  17. Stir in tarragon, salt, pepper and Worcestershire sauce.
  18. Add any remaining filling mixture to sauce.
  19. Cook over medium heat for 8 minutes or until sauce is thickened and coats the back of a spoon.
  20. Cover crepes loosely with plastic wrap and microwave on high for approximately 3 minutes.
  21. Pour sauce over crepes and serve.

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