Chicken Crepes with Creamy Tarragon Sauce
Delight your taste buds with these elegant Chicken Crepes with Creamy Tarragon Sauce, a dish that combines French-inspired sophistication with comforting flavors. Tender homemade crepes serve as the perfect vessel for a savory filling of shredded chicken, sautéed onions, and garlic, all wrapped up and baked to perfection. The star of the dish is the luscious tarragon cream sauce, enriched with heavy cream, chicken broth, and freshly chopped tarragon for a fragrant, velvety finish. Topped with a sprinkle of Parmesan cheese, this recipe is ideal for dinner parties, family gatherings, or as a decadent weeknight treat. Ready in just under an hour, these crepes are an impressive yet easy way to elevate your meal.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 2 eggs
- 2 tablespoons unsalted butter (melted, plus extra for greasing)
- 2 cups chicken breast (cooked and shredded)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 0.5 cup chicken broth
- 2 teaspoons fresh tarragon (chopped)
- 0.25 cup Parmesan cheese (grated)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium mixing bowl, whisk together the flour, milk, eggs, and melted butter until smooth. Let the batter rest for 15 minutes.
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter into the center of the skillet, swirling to evenly coat the pan. Cook for about 1-2 minutes, until the edges slightly lift and the bottom is golden. Flip and cook for another 30 seconds. Repeat with remaining batter to make 8 crepes. Set aside.
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
Stir in the shredded chicken and cook for another 2 minutes. Remove from heat.
In a small saucepan, bring the heavy cream and chicken broth to a simmer over medium heat. Add the tarragon, Parmesan cheese, salt, and black pepper, whisking constantly until the sauce thickens slightly, about 3-4 minutes. Remove from heat.
Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
To assemble, place a few tablespoons of the chicken mixture onto the center of each crepe. Roll the crepe into a cylinder and place seam-side down in the prepared baking dish.
Pour the tarragon cream sauce over the filled crepes, ensuring they are well-covered.
Bake in the preheated oven for 10-15 minutes until heated through and slightly bubbly.
Serve warm, garnished with extra tarragon if desired.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 312 mg | 24% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
