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Chicken Crepes with Tarragon (By Flour Power Garner Franchise Owner, Riann Potts)


Hello there, Garner community and surrounding area! This is Riann Potts, Owner of Flour Power Garner, NC. Much has changed since my last blog back in August! Our studio has finally completed construction and we have now been open over 4 months now! What an adventure we have been on to get to this point! There is something so nostalgic and special about having a career that allows me to cook with children on a daily basis! My staff and I have had the best time getting to know all of these precious children in the local community. By the end of a long week at camp, these children start to feel like family to all of us and some that come so often on a regular basis even refer to our studio as their second home! We appreciate all of the local community support in this area. You all have been so welcoming to us!  I don’t know about you all, but 2019 really flew by for me! The Holidays especially came and went way too fast. Now days, I think we all stay so busy and always on the go, as a society, it’s so easy to forget to slow down and appreciate the small but important moments in life. I don’t usually make any New Year’s Resolutions, as I never stick to them, but this year I have decided to make one to take more time to spend with my family. My 2 daughters are growing so fast and I love the phrase “long days short years” It is so very true!   Since opening the studio, both of our daughters have spent many hours with me in the studio and have picked up on lots of cooking and baking skills which has really come in handy at home, as I can come home from a long day of work and have my 2 girls whip up homemade pizzas in no time! One thing I can say about my 2 girls and I’ve had many parents say as well, the more they attend our classes and camps, the more self-confident they have become! Cooking is just like any other skill, in that the more you practice the better you become and it is a self-esteem booster for sure! A household staple for our girls these days is pizzas and molten lava cakes. I think we could make a homemade pizza with our eyes closed!  Out of all of the recipes we have made at our studio, my favorites we have made so far, is one the kiddos from camp completely made up on their own in an Iron Chef challenge. It was a chicken alfredo stuffed shells recipe and the other was a chicken crepe recipe we made with the homeschool kids at our Thanksgiving feast. I have daydreamed about both of those recipes many time since then and never quite able to recreate it at home like the kids did at the studio! Since I can’t give away our campers Iron Chef “Stuffed Shells” secret recipe, I will leave you with a recipe that will become a staple in your house once you try it as well! Here is the Chicken Crepes with Tarragon Recipe along with pictures of the day we made this delicious recipe to try with your family. Enjoy!  


Chicken Crepes with Tarragon

Ingredients: (12 servings)

Crepes:

3 cups flour

6 eggs

1 ½ cups milk

1 ½ cups water

1 ¼ tsp salt

6 tbsp butter, melted

Additional:

4 tbsp butter

2 tbsp finely chopped onion

4 tbsp flour

1 cup milk

1 cup chicken broth

¼ tsp chopped dried tarragon

2 egg yolks

2 cups diced cooked chicken

Salt, to taste

¼ cup milk

Directions:

Crepes:

1. In a large mixing bowl, whisk together flour and eggs. Gradually add in the milk and water, stirring to combine. Add salt and butter; beat until smooth.

2. Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, using approx. ¼ cup for each crepe.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Rest of recipe:

1. Prepare crepes and set aside.

2. Preheat oven to 350℉.

3. Melt butter in a saucepan over medium heat. Stir in onion and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1 cup milk, whisking constantly until smooth. Mix in broth and tarragon; stir over medium-low heat until thickened (about 4 minutes).

4. In a small bowl, gradually stir 3 tbsp of the hot milk and broth sauce into the egg yolks; then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat.

5. In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.

6. Fill each crepe with 3 tbs of chicken mixture. Roll crepes and place seam-side down in a 9x13 dish. Thin the remaining sauce with ¼ cup milk and pour over crepes.

7. Bake for 20 minutes, or until sauce begins to bubble.

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