Poach your chicken breasts in your base by simmering for 20 minutes in a base of butter sautéed onion, celery, bayleaf, water, salt and pepper. Remove the chicken and set aside. To your poaching liquid add your sherry and tarragon and reduce your base by half. To make your creamy filling add your roux (equal parts butter and flour cooked on low until just done and not too dark) and blend until smooth and simmer for a few minutes stirring. Turn your burner on low or off. Shred your chicken breasts by pulling them apart into strands and return all to your creamy sauce and heat through. Adjust your seasoning. This is your filling.
To make your crepes delicate the following recipe is excellent but you also need the right pan and technique. Two per person is ample. Julia Child’s crepe recipe is perfect. For step by step instructions and photos visit The Foodie Baker. In this case the savory recipe would be used.
Serve your delicious crepes two at a time filled and rolled or folded with a hollandaise sauce and garnish with some fresh herbs. Mint, chives, tarragon or parsley are lovely. So delicate and warming.