What does one do with leftover turkey? Well, in our house, we do two things. First, we boil the bones to make a rich broth, and then make turkey soup. Second, we make these amazing Leftover Turkey Crêpes.
I’ve been making these turkey crêpes for a number of years. They haven’t disappointed yet. I start by making the crêpe batter that takes minutes to put together. I add milk, egg, flour, oil, salt and sugar to a 2-cup measuring cup. Then, I whisk all of this together a half hour or so before it’s time to cook. I always marvel at the Master Taste Tester’s skill in flipping the crêpes high into the air as they are cooking – a trick that he learned when he was a little boy.
Ingredients for Leftover Turkey Crêpes in addition to Crêpe Batter:
I used the following ingredients for the filling of the turkey crêpes: Onion, celery, mushrooms, left-over turkey, green peas, chicken broth and Bisto. If I didn’t have the Bisto, I could have used cornstarch to thicken the sauce.
Making the Filling for the Leftover Turkey Crêpes:
I started by sautéing the onions and celery in about a tablespoon of unsalted butter in 12-inch skillet over medium heat for about five minutes. Then, I added the mushrooms, and raised the heat to medium high for several minutes. The reason for the increased heat was that I wanted to quickly cook the mushrooms in order to minimize the release of liquid. Then I reduced the heat back to medium, and added the turkey. I cooked the mixture for a minute or two to heat the turkey. Next, I added the frozen peas, and stirred to combine all ingredients.
As a final step, I added the chicken broth that had been mixed with the Bisto, and cooked the mixture over medium heat until it was thickened and bubbly.
Once this was done, I removed the mixture from the heat to let it cool a bit before filling the crêpes.
After all of the crêpes had been filled, I spooned any remaining mixture over the top.
I popped the crêpes into a 350° F oven for 20 to 25 minutes until they were thoroughly heated and bubbly. Yum!