Chicken Crepes Recipe with Tarragon

Chicken Crepes Taragon

Love the taste of chicken and tarragon? Try our chicken crepes recipe with tarragon and white wine sauce for your next dinner party menu. It's certain to become one of your favorite easy dinner party recipes.

The tarragon gives your chicken filling this "special something" that guests will talk about for weeks to come. And the white wine sauce.... ahhhh! Just let me tell you that every one who ever tasted this delightful crepe has been blown away.

If you want to make a perfect impression on your dinner party guests, serve them the same white wine to drink as you used for the sauce. Some people make it a habit to use cheaper wine for cooking - I don't.

It it matches the wine in your glass, it makes your meal so much more sophisticated.

If you can use fresh tarragon, even better. But dried one will do as well. I know not everyone has the opportunity to grow their own herbs and spices and buying fresh ones is usually not easy.


  • Basic Crepes
  • 5 tablespoons butter
  • 4 tablespoons flour
  • ¼ cup diced onion
  • 1 cup chicken broth
  • 1 cup whole milk
  • 1 cup dry white wine
  • ½ teaspoon of fresh or dried tarragon
  • 2½ cups cubed or shredded cooked chicken
  • salt and pepper

Preheat oven to 350 degrees Fahrenheit (175° Celcius).

Melt 4 tbsp of the butter in a small sauce pan and combine with flour. Set this mixture aside.

Next, melt 1 tbsp of butter in a large sauté pan and cook the onions until transparent.

Add broth, wine, and tarragon and cook over medium heat until reduced by half. Slowly stir in whole milk and add flour and butter mixture.

Simmer for 2-4 minutes until thickened. Add chicken. Stir and season to taste with salt and pepper.

Assemble crepes by spooning mixture in the center and folding over each side.

Arrange crepes side by side in an oiled casserole dish and spoon some of the mixture on top of each crepe. Bake for 10 minutes.

Serve 2 crepes on each plate and garnish with a sprig of fresh parsley or tarragon.

P.S. For a twist, and a completely different taste, substitute 1 tbsp of fresh diced rosemary for ½ tsp of dried tarragon.

Yield: 4 servings (2 crepes each)

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