Christmas Leftover Crepes |

Posted on

8 October 2012



Christmas Leftover Crepes

Christmas Leftover Crepes


1 1/2 cup chicken, turkey or duck - leftovers from Christmas lunch or dinner
12 crepes - ready to be filled and eaten
1/2 onion - finely diced
4 tbsp butter
4 tbsp all-purpose flour
1 cup milk - for the crepes
2 tbsp chardonnay
1/4 tsp dried tarragon - chopped
3/4 cup chicken stock
2 egg yolks
4 tbsp milk - for the final sauce
Salt and pepper to taste


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

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