Stuffed Crepes with Surimi & Tarragon Cream Sauce Stuffed Crepes with Surimi & Tarragon Cream Sauce 12 Servings In a large sauté pan, over medium heat, melt butter. Add shallots and sauté until soft, about 2 minutes. Raise heat to high, add wine and boil until liquid has reduced by half, about 4 minutes. Reduce heat back to medium, add cream, tarragon, mustard and bring to a simmer.  Remove from heat and keep warm. Fill each crêpe with ½ cup or about 3 oz. surimi then drizzle with 2 Tbsp. sauce and fold in half.