Tarragon Turkey Crepes

    Tarragon Turkey Crepes

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    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.

    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

    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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