MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Turkey Crepes
Categories: Breads, Vegetables, Dairy, Poultry, Herbs
Yield: 6 Servings
3 lg Eggs; room temperature
3 1/4 c Milk
2 c A-P flour
1 ts Salt
1 ts Baking powder
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3 tb Butter; divided
1 c Frozen peas & carrots;
- thawed
1/2 c Onion; chopped
3 tb A-P flour
1 c Milk
1 c Chicken broth
2 c Turkey; cooked, chopped
1/2 ts Salt
1/2 ts Fresh thyme; minced -OR-
1/4 ts Dried thyme
1/8 ts Pepper
In a large bowl, whisk eggs and milk. In another bowl, mix flour,
salt, and baking powder; add to egg mixture and mix well.
Refrigerate, covered, 1 hour.
Heat a lightly greased 8" nonstick skillet over medium heat. Stir
batter. Fill a 1/4-cup measure with batter; pour into center of
pan. Quickly lift and tilt pan to coat bottom evenly. Cook until
top appears dry; turn crepe over and cook until bottom is cooked,
15 to 20 seconds longer. Remove to a wire rack. Repeat with
remaining batter, greasing pan as needed. When cool, stack crepes
between pieces of waxed paper or paper towels.
For filling, in a large saucepan, heat 2 tb butter over medium
heat. Add peas, carrots, and onion; cook and stir until onion is
tender, 8 to 10 minutes. Stir in flour until blended; gradually
whisk in milk and broth. Bring to a boil, stirring constantly; cook
and stir until thickened, 5 to 8 minutes. Stir in remaining
ingredients; heat through.
Spread 1/4 cup filling down the center of each crepe; fold sides
and ends over filling and roll up. Wipe out skillet. In batches,
heat remaining 1 tb butter over medium heat. Cook crepes until
golden brown, 2 to 4 minutes on each side.
Recipe by Andrea Price, Grafton, Wisconsin
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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