Chicken Crepes With Creamy Tarragon Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 16 ounces boneless skinless chicken breasts, cooked and chopped
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1/2 cup sour cream
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup milk
• 1 large egg
• 1/2 cup flour
• 1 tablespoon flour
• 1 tablespoon margarine, melted
• 1 dash salt
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup chicken broth
• 1 tablespoon tarragon
• 3 dashes worcestershire sauce
• salt
• pepper

Recipe

• 1 in a blender combine all the crepe ingredients and blend on high for one minute, refrigerate for 20 minutes.
• 2 while the batter is chilling, prepare the filling.
• 3 in a medium bowl combine all filling ingredients together.
• 4 spray a nonstick sauté pan with butter flavored spray.
• 5 heat pan on medium high heat for one minute.
• 6 pour a scant 1/4 crepe batter into the pan using a circular motion.
• 7 you will want the crepe to be approximately 6" in diameter.
• 8 slant the pan to evenly distribute the batter.
• 9 cook until the crepe is golden- about 1 minute per side.
• 10 remove and place in between sheets of waxed paper.
• 11 continue process until you have 6 crepes.
• 12 place 1/3 cup filling mixture on crepe and roll up tightly.
• 13 place seam side down in a microwave safe dish.
• 14 save any additional filling that is left over.
• 15 to prepare the sauce: place flour in a saucepan.
• 16 gradually add the milk and chicken broth, stirring with a whisk until well blended.
• 17 stir in tarragon, salt, pepper and worcestershire sauce.
• 18 add any remaining filling mixture to sauce.
• 19 cook over medium heat for 8 minutes or until sauce is thickened and coats the back of a spoon.
• 20 cover crepes loosely with plastic wrap and microwave on high for approximately 3 minutes.
• 21 pour sauce over crepes and serve.