TURKEY CREPES

By akselden

Ingredients

• For crepe batter:
• 1 egg yolk
• 1 whole egg
• 1 cup flour
• 1 cup milk
• Butter or oil for brushing on pan
• For filling:
• 1 cup diced cooked turkey meat
• 1 cup sauteed button mushrooms
• 1/2 cup thinly sliced scallions
• 1 cup turkey broth, see recipe above
• 1 Tablespoon cornstarch dissolved in 2 tablespoons water
• Salt and freshly ground black pepper to taste
• For bechamel sauce:
• 2 tablespoons butter
• 1 1/2 tablespoons Hour
• 1 cup milk
• 1 small onion, peeled and studded with 3 whole cloves
• 1 bay leaf
• Salt and freshly ground black pepper
• Pinch of nutmeg

Details

Servings 4

Preparation

Step 1

Prepare crepes:
In a bowl, combine all ingredients. The consistency should be like, thin pancake batter. If mixture seems to thick, add more milk. Brush a small frying pan With butter or oil and heat over medium heat. Ladle in about 1/4 cup batter. Cook as you would a pancake, turning once. Makes 12 crepes.

Prepare filling:
In a saucepan, combine all ingredients and heat until mixture thickens about 3 minutes.

Prepare bechamel sauce:
In a saucepan melt the butter over low heat. Add the flour and cook, stirring constantly, for 3 to 5 minutes. Slowly stir In the milk. Add the onion and the bay leaf and cook mixture, stirring constantly, until thickened and smooth about 20 minutes. Remove and discard onion and bay leaf Season with salt and pepper to taste and add nutmeg. Makes l cup

To fill crepes, divide turkey mixture equally among crepes and roll up. Place crepes seam side down in a baking dish and pour Bechamel Sauce over top. Bake in a preheated 300°F oven for 10 or 15 minutes or until heated through. Serve immediately.