In a 1 quart saucepan over medium heat, melt the butter. Sprinkle in the flour and stir to form a smooth paste. Cook, stirring continuously, being careful not to brown, for 3-4 minutes. Pour in the heated stock and half and half, whisking constantly to prevent lumps from forming. Bring to a simmer and let cook, 3-5 minutes, stirring often. Add sherry and season with salt and pepper. Add the chicken and tarragon and bring to a simmer. Adjust seasoning; remove from heat, cover and reserve.
Mix the flour, salt, and pepper together. Make a well in the center of the flour and pour in the eggs, and half of the milk. Whisk flour into liquid, adding the remaining milk as you go. Add the melted butter, whisking vigorously to remove any lumps. Strain into a clean bowl; stir in tarragon and let stand for 10 minutes before using.
In a 6" non-stick skillet or crepe pan over medium heat, brush a small amount of clarified butter. Pour in a small amount of batter, just enough to cover the bottom of the pan. Swirl the pan around to spread the batter evenly. Cook the underside of the crepe until the edges start to turn golden. Turn and cook the other side. Shingle the crepes on parchment lined sheet pan and repeat until all the batter has been used. Place a tablespoon or so of chicken filling in each crepe and roll or fold. Re-heat in 300 degree oven, covered, for 10-15 minutes, if necessary.
Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission