These savoury crepes are a delightful entree for a light supper or a special lunch. If you are planning to serve them to guests, they yield six to eight servings. Add a salad to round out the meal.
Parmesan Turkey Crepes
Crepe Batter
500 ml (2 cups) flour
8 eggs
250 ml (1 cup) milk
250 ml (1 cup) chicken or vegetable stock
30 ml (2 tbsp) vegetable oil
30 ml (2 tbsp) melted butter
50 ml (1/4 cup) chopped parsley
50 ml (1/4 cup) Parmesan cheese, plus extra for serving
Salt and pepper, to taste
Cooking oil, for making crepes
Turkey Filling
30 ml (2 tbsp) olive oil
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1 small onion, diced
15 ml (1 tbsp) oregano
750 g (1 1/2 lb) turkey breast, cut into strips
250 ml (1 cup) button mushrooms
45 ml (3 tbsp) chopped fresh sage
250 ml (1 cup) thinly sliced red peppers
250 ml (1 cup) thinly sliced orange peppers
2 cans (each 284 ml/10 oz) low-fat cream of mushroom soup
500 ml (2 cups) chicken or vegetable broth
Salt and pepper, to taste
Crepe Batter: In a large bowl, make a well in the centre of the flour. In a second bowl, whisk together eggs, milk, stock, oil and melted butter. Pour liquid ingredients into flour and blend well using a wire whisk. If batter is lumpy, pass through a sieve. Add parsley and cheese to smooth batter, cover and refrigerate for 15 minutes.
Filling: In a large skillet over medium, heat oil. Add onion and oregano and saute until softened. Add turkey and cook until it is cooked through and starting to brown. Add mushrooms, sage and peppers and saute for 5 minutes or until vegetables are tender crisp. Add mushroom soup and broth and bring to a boil. Set heat to low and keep mixture warm while you make the crepes.
Heat oiled crepe pan or frying pan over medium-low heat. Spread one ladle of batter on pan, swirling pan until batter is close to the sides. Cook until batter is set and the edges start to curl. Flip for a moment and then remove and place on a tray. Continue until all batter is used.
Divide turkey mixture among 16 crepes. Place filling on one edge of the crepe and roll. Serve sprinkled with grated Parmesan cheese.
Makes 6 to 8 servings.
Tips:
– If batter is setting too fast reduce heat.
– If batter is too thick add 15 ml (1 tbsp) water or broth at a time until the batter resembles thin pancake batter.
– Crepes can be made ahead of time; keep well wrapped in the refrigerator for up to two days.
– Ready-made crepes can be found in the produce section of most grocery stores.
Source: Ontario Turkey Farmers.
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