Monday, March 12, 2012

Tracy’s Chicken and Tarragon Crepes

about 12 crepes, use your favorite recipe

A roast chicken from the deli, shredded and cut in small pieces. I used the entire bird for about  10 crepes.
Two green onions
4 T butter
4 T flour
1 C whole milk
¾ C chicken stock
¼ C dry white wine
1 t tarragon – or to taste
2 egg yolks
2 C diced chicken ( or more )
Salt and pepper

Here’s what you do:
Make a pile of crepes. I ended up using about 10 today. Plan on one to two crepes per serving and go from there.

Mince the green onions and sauté them in the butter until soft. Add the flour and whisk for a few minutes until the butter and flour are well incorporated. Add the milk, slowly, whisking all the while. Continue to cook till thickened. Add the chicken stock, wine, tarragon, some salt and pepper. Cook till thickened.

The next step is the tiniest bit tricky and adds to the kitchen mess tremendously. Add about 3 tablespoons of the hot sauce to a small bowl in which are waiting the egg yolks. Whisk it all together. Add a little more hot sauce to the egg mixture. Then return the egg mixture to the hot sauce. Voila! You have tempered the egg yolks and they won’t turn to scrambled eggs in your beautiful sauce! Remove half the sauce and set aside.

Add the chicken to sauce. Begin to assemble the crepes by carefully filling them with about 3 heaping tablespoons of the chicken mixture. Continue until everything is used up and the kitchen is a ridiculous mess.

Pour the remaining sauce over the crepes. Bake at 350 for about 20-30 minutes, or until bubbly.