Start cooking the crepes according to the French Crepe recipe, using 2 skillets.

In a third skillet, melt the butter and saute the mushrooms and onions until the mushrooms release their juices - about 8-10 minutes.

Dissolve the chicken soup base in the wine. Add the Dijon mustard.

Add the wine mixture to the mushrooms and onions and add the chicken and peppers. Heat mixture through.

Add enough cream to the tablespoon of cornstarch to make a thin paste. Stir the cornstarch into the sauce and stir well. Add remaining cream and cook until the sauce reaches desired thickness.

Squeeze juice of half a lemon into the sauce and add the fresh tarragon. Remove filling from heat when you are ready to fill the crepes.

Divide filling among 6 warm crepes and roll the crepes to contain the filling. Garnish with fresh herbs as desired.