Tarragon Turkey Crepes

    (43)
    55 minutes

    The perfect use for leftover turkey after Christmas! This recipe also works well with chicken. You can make the crepes in advance and freeze until needed.


    40 people made this

    Ingredients
    Serves: 12 

    • Crepes
    • 100g plain flour
    • 1 cup (250ml) reduced fat milk
    • 1 egg
    • pinch salt
    • Filling
    • 4 tablespoons butter
    • 2 tablespoons onion, finely diced
    • 4 tablespoons plain flour
    • 1 cup (250ml) milk
    • 3/4 cup chicken stock
    • 1/4 cup dry white wine
    • 1/4 teaspoon chopped dried tarragon
    • 2 egg yolks, beaten
    • 2 cups leftover cooked turkey (or chicken), diced
    • pinch salt, to taste
    • 1/4 cup (65ml) milk

    Directions
    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

      To make the crepes:

    1. Whisk all the ingredients together in a mixing bowl.
    2. Heat a frying pan and grease it with a little butter. Add 4 tablespoons batter and swirl it to make a thin crepe.
    3. When the underside of the crepe begins to brown (about 2 minutes) flip the crepe and cook the other side a further 2 minutes. Repeat with the remaining batter. The crepes can be made in advance and frozen for several weeks.
    4. To make the filling:

    5. Preheat oven to 180 degrees C.
    6. Melt butter in a saucepan over medium heat. Stir in onion and cook 2 minutes. Stir in flour until blended and smooth. Slowly add 1 cup milk, whisking constantly until smooth. Mix in stock, wine and tarragon; stir over medium-low heat until thickened (about 4 minutes).
    7. In a small bowl, gradually stir 3 tablespoons of the hot milk and stock into the egg yolks; then pour egg mixture back into sauce, whisking briskly. Cook 1 minute more then remove from heat.
    8. In a medium bowl, mix together half of the sauce with the turkey. Season with salt to taste.
    9. Fill each crepe with 3 tablespoons of turkey mixture. Roll up crepes and place seam-side down in a 20x30cm baking dish. Thin the remaining sauce with 1/4 cup milk and pour over crepes.
    10. Bake in a preheated oven 20 minutes or until sauce begins to bubble.

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    Reviews and Ratings
    Global Ratings:
    (43)

    Reviews in English (34)

    by
    43

    This is my second review of this dish. The taste is good but the quantities are off. The filling is not enough for more than 6-7 crepes. I made it today again with 3 boneless chicken breas.ts I boiled the chicken breasts, added garlic salt and chicken bouillon to the water. I then used the cooking water for my broth. I left out the tarragon, added 1/4 tsp rosemary and 1/4 tsp thyme, 1/8 tsp fresh black pepper and it made 6 nice sized crepes. There is plenty of sauce. So, if you are looking to make 12 crepes use more chicken I love this recipe it is delicious and versatile.  -  04 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    43

    I've made this a few times and always get compliments when I make it. I use a little more tarragon than the recipe calls for, and I use egg substitute in place of the egg yolks. Great flavor!  -  30 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    34

    This came out quite well- although I recommend adding a lot more tarragon- maybe twice the amount, plus dashes of salt and pepper and onion powder. We love onions here so I used about 1/2 cup of finely diced onions. I also ended up baking the dish for 30 minutes (that's when it got nice and bubbly). Even though it was a lot of work, I really enjoyed putting a different kind of dish on the table, and everyone liked it alot. I served it with green beans almondine on the side. Enjoy!  -  15 Oct 2006  (Review from Allrecipes USA and Canada)

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