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!
- 1/2 cup milk
- 1 large egg
- 1/8 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 Tablespoon vegetable oil
- 6 Tablespoons all-purpose flour
- 1 1/4 cups low sodium chicken broth
- 2 Tablespoons Bisto or corn starch
- 1 Tablespoon unsalted butter
- 1 cup thinly sliced celery about 3 stalks
- 1 medium onion julienne cut
- 1 cup fresh mushrooms thinly sliced
- 1 1/2 cups julienne cut cooked turkey breast
- 1/2 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, spray a 7-inch frying pan with vegetable oil spray. 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.