Chicken Crepes With Creamy Tarragon Sauce - cooking recipe

Ingredients

Filling
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
Crepes
3/4 cup milk
1 large egg
1/2 cup flour
1 tablespoon flour
1 tablespoon margarine, melted
1 dash salt
Sauce
2 tablespoons flour
1 cup milk
1/2 cup chicken broth
1 tablespoon tarragon
3 dashes Worcestershire sauce
salt
pepper

Preparation

In a blender combine all the crepe ingredients and blend on high for one minute, refrigerate for 20 minutes.
While the batter is chilling, prepare the filling.
In a medium bowl combine all filling ingredients together.
Spray a nonstick saute pan with Butter flavored spray.
Heat pan on medium high heat for one minute.
Pour a scant 1/4 crepe batter into the pan using a circular motion.
You will want the crepe to be approximately 6\" in diameter.
Slant the pan to evenly distribute the batter.
Cook until the crepe is golden- about 1 minute per side.
Remove and place in between sheets of waxed paper.
Continue process until you have 6 crepes.
Place 1/3 cup filling mixture on crepe and roll up tightly.
Place seam side down in a microwave safe dish.
Save any additional filling that is left over.
To Prepare The Sauce: Place flour in a saucepan.
Gradually add the milk and chicken broth, stirring with a whisk until well blended.
Stir in tarragon, salt, pepper and Worcestershire sauce.
Add any remaining filling mixture to sauce.
Cook over medium heat for 8 minutes or until sauce is thickened and coats the back of a spoon.
Cover crepes loosely with plastic wrap and microwave on high for approximately 3 minutes.
Pour sauce over crepes and serve.