Preparation

• 1
  Preheat the oven to 180 degrees C or 356 degrees F.
• 2
  Heat the butter in a skillet over a medium high heat and sauté the onion until soft.
• 3
  Reduce the heat and stir in the flour until it is well combined with the butter and onion and no lumps are formed.
• 4
  Slowly whisk in the milk, than add the wine, tarragon and stock and simmer until thickened.
• 5
  In a small bowl combine the egg yolks with 4 tbsp of the stock mixture and whisk it into the stock.
• 6
  Cook for about a minute and remove from the heat.
• 7
  In a separate bowl combine the leftover poultry with half the sauce and season to taste.
• 8
  Fill each crepe with the poultry mixture and roll them up, line them in a baking dish.
• 9
  Now you can stir the remaining milk into the sauce to thin it out and pour it over the crepes.
• 10
  Bake until the sauce begins to boil - for around 20 minutes.
• 11
  Serve hot from the oven.