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.
Making the Crêpes
I’ve been making these turkey crêpes for a number of years. They haven’t disappointed yet.
The ingredients for the crêpes include milk, eggs, salt, sugar, vegetable oil and all-purpose flourl
Once I have the crêpe ingredients assembled, it takes minutes to actually put the crêpe batter together.
I whisked together the milk, egg, salt, sugar and oil in a 2-cup measuring cup. Then, I add the flour and whisk all of the ingredients together until the batter is smooth. I let the crêpe batter sit for a half hour or so before it’s time to cook.
Now, it’s time for the Master Taste Tester to make the crêpes. 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 Filling
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 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 (Photo 1). Then, I added the mushrooms, and raised the heat to medium high for several minutes (Photo 2). 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 (Photo 3). 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 (Photo 4).
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!
Leftover Turkey Crêpes
- ½ cup milk
- 1 large egg
- ⅛ teaspoon salt
- ½ teaspoon granulated sugar
- 1 Tablespoon vegetable oil
- 6 Tablespoons all-purpose flour
- 1 Tablespoon unsalted butter
- 1 ¼ cups low sodium chicken broth
- 2 Tablespoons Bisto or cornstarch
- 1 Tablespoon unsalted butter
- 1 cup julienne cut celery (about 3 stalks)
- 1 medium onion, julienne cut
- 1 cup fresh mushrooms, thinly sliced (about 4 ounces) r
- 1 ½ cups julienne cut cooked turkey breast
- ½ cup frozen green peas
- Whisk milk, egg, salt, sugar, and vegetable oil in 2-cup measuring cup until blended. Add flour; whisk until smooth. When ready to make crêpes, add a small amount of butter to a 7-inch skillet. Heat over medium high heat until hot. Pour 3 Tablespoons batter into pan; quickly tilt to make a thin layer. Brown lightly on both sides. Place on paper towel to cool. Repeat with remaining batter. Makes 5 to 6 crêpes.
- Mix chicken broth and Bisto in a bowl. Set aside.
- Heat 1 Tablespoon butter in 12-inch skillet. Sauté celery and onions for 5 minutes, or until tender. Add mushrooms; increase heat to medium high and cook for a minute or two. Reduce the heat to medium and add the turkey. Cook 1 minute, or until the turkey is heated. Add the peas; stir to combine. Add chicken stock mixture; cook and stir until mixture thickens. Allow to cool.
- Place ¼ cup filling in center of each crêpe and fold over.
- Bake uncovered at 350º F for 20 to 25 minutes, or until bubbly.
- Yield: 4 servings.