Chicken Florentine Crepes

I don't make these Chicken Florentine Crepes nearly enough. The white sauce tastes rich and complex while in reality is pretty simple to whisk together. We really love the combination of nutty Gruyere and tarragon in this recipe. Calling these "florentine" means there is a healthy dose of spinach, plenty of butter and grated cheese, and browned under the broiler for a delicate but filling meal!


4 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup chicken stock

Kosher salt and pepper

3/4 cups heavy cream

1/2 tablespoon milk

2 cups of cooked and shredded chicken

½ onion, sliced

2 garlic cloves, minced