Leftover Turkey Crêpes
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 turkey crêpes.
Servings: 4 servings
Calories: 489kcal
Ingredients
Crêpes
- ½ cup (4 ounces)milk
- 1 large egg
- ⅛ teaspoon salt
- ½ teaspoon granulated sugar
- 1 Tablespoon (0.5 ounces) vegetable oil
- 6 Tablespoons (1.875 ounces) all-purpose flour
- 1 Tablespoon (0,.5 ounces) unsalted butter
Filling
- 1 ¼ cups (10 ounces) low-sodium chicken broth
- 2 Tablespoons (1 ounce) Bisto or cornstarch
- 1 Tablespoon (0.5 ounces) unsalted butter
- 1 cup (3.5 ounces) julienne cut celery (about 3 stalks)
- 1 medium onion (8 ounces), julienne cut (1 to 1 ½ cups)
- 1 cup (4 ounces) fresh mushrooms, thinly sliced r
- 1 ½ cups (8 ounces) julienne cut cooked turkey breast
- ½ cup (2.5 ounces) frozen green peas
Instructions
Crêpes
- Whisk milk, egg, salt, sugar, and vegetable oil in a 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 of batter into the pan; quickly tilt to make a thin layer. Brown lightly on both sides. Place a paper towel to cool. Repeat with the remaining batter. Makes 5 to 6 crêpes.
Filling
- Preheat oven to 350°F. Spray an 8 x 8 or 7 x 9-inch casserole dish with nonstick spray. Set aside.
- Mix chicken broth and Bisto in a bowl. Set aside.
- Heat 1 Tablespoon butter in a 12-inch skillet. Sauté celery and onions for 5 minutes, or until tender. Add the mushrooms; increase the heat to medium-high and cook for 1 to 2 minutes. 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. (See Tip 1)
- Place ¼ cup filling in the center of each crêpe and fold over.
- Bake uncovered at 350º F for 20 to 25 minutes, or until bubbly.
- Yield: 4 servings. (See Tip 2)
Notes
- The crêpes and filling can be made in advance, covered and refrigerated for up to 24 hours.
- Leftovers are just as delicious the next day. I like to reheat them in the microwave.
Nutrition
Calories: 489kcal | Carbohydrates: 21g | Protein: 70g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 209mg | Sodium: 750mg | Potassium: 1065mg | Fiber: 2g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 10.6mg | Calcium: 105mg | Iron: 3mg
