Ingredients:
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.
