Ingredients
Crêpes
Chicken & sauce
Method
Crêpes
1.Whisk all of the above ingredients in a jug to make it easier to pour.
2.Grease a 14cm pan with butter and heat.
3.Pour a thin layer of batter, swirling to cover the pan. Brown on one side, then flip.
4.Remove from the pan, stack and continue until all the batter is used.
Chicken & sauce
5.Gently poach the chicken in the white wine, water and tarragon until cooked – about 15 minutes on a tremble (just simmering).
6.Leave chicken to cool a little in the liquid. Set chicken aside in a bowl, reserving ½ cup cooking liquid.
7.Using the same saucepan you poached the chicken in (saves on dishes!), melt the butter, then add the flour and stir until combined.
8.Slowly add poaching liquid and milk. Stir until it becomes a lovely smooth sauce. Season. Reserve 2 heaped tablespoons of sauce.
9.Shred the chicken and add to the sauce. Once cooled, you will have all you need to fill the crêpes.
10.Butter a shallow oven-proof dish big enough to hold 8 filled crêpes.
11.Place an eighth of the chicken mixture on each crêpe, then gently roll up and arrange, seam-side down in the buttered dish.
12.Thin the reserved sauce with a dash of milk or cream and pour over the crêpes.
13.Cover with foil and cook at 150oC, mainly to heat through, for 20-30 minutes or until hot.
14.Serve 2 crêpes per person with fresh bread and a crisp salad of your choice.
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