Turkey-Mushroom-Water Chestnut Crepes

By á-2053

Ingredients

• Wine Sauce:
• 8 Classic Crepes Wine Sauce
• 1/4 cup butter
• 2 cups sliced fresh mushrooms
• 6 green onions, thinly sliced 1/4 cup chopped pimientos 4 water chestnuts, diced 2 cups diced cooked turkey Paprika
• 1/4 cup butter
• 1/4 cup flour
• 1/4 cup dry sherry or vermouth
• 2 cups milk
• 1 tbs. Worcestershire sauce
• salt, white pepper

Preparation

Step 1

Make crepes and wine sauce as directed. Set both aside until needed. Melt butter in skillet. When foaming add mushrooms. Sauté 3 to 4 minutes. Add onions and cook 2 to 3 minutes longer. Add pimientos, chestnuts and turkey. Add just enough of the wine sauce to moisten. Fill crepes with turkey mixture. Roll and place in buttered, oven proof serving dish, or individual au gratin dishes. Top with remaining wine sauce. Sprinkle with paprika. heat in 375 oven 10 minutes then run under broiler to lightly brown the top.
Wine Sauce--Melt butter in small saucepan over medium heat. Add flour and cook stirring 2 minutes. Gradually add sherry, milk, Worcestershire, salt, and pepper. Cook, stirring, until sauce thickens.