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.
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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!
If you’e still looking for recipes using leftover turkey, check out my leftover turkey salad or leftover turkey sliders two ways.
Recipe
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Leftover Turkey Crêpes
Ingredients
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
Filling
- 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
Instructions
Crêpes
- 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.
Filling
- 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.
