Ingredients
Tarragon Chicken Salad
6 Boneless Skinless Chicken Breasts
1 cup diced celery
1/4 cup diced red onion
1/2 cup small red seedless grapes sliced in half
1/3 cup small pecan pieces
2 T. (Heaping) Light Miracle Whip
1 T Dijon Mustard
1/2 tsp. Tarragon
1/8 tsp. salt
1/8 tsp. White pepper
Crepes
3 Eggs
1 1/2 cups milk
1 1/3 All Purpose Flour
1 1/2 tsp. Salt
1 1/2 T. Canola Oil
Makes 12 Crepes
Preparation
Prepare Chicken Salad Lightly Grill or saute the Chicken Breasts until done Meat thermometer will read 160* Chill 2 hours then dice chicken Breasts and place in medium bowl. add the rest of ingredients. toss and chill. Prepare Crepes. using an electric blender First five ingredients from crepe recipe Scrape sides of blender jar and blend again.Refrigerate crepe mixture 1 hour. Coat an 8" crepe pan or skillet lightly with canola oil. Heat slightly over medium heat. Pour 2-3 Tablespoons of Crepe mixture into skillet. Cook lightly for about 2 minutes or until the sides of the crepe lifts from the pan. Slide spatula under crepe and flip over. cook that side about 1 minute. Cool on paper towel. place a paper towel between each crepe until all are cooked. Chill. When it is time to serve Fill each crepe wih Chicken Salad and roll up the crepe and place on serving platter. Great served with Spinach Salad and Iced Tea
