Turkey Crepes Royale are simple to prepare crepes filled with turkey and vegetables in a creamy white wine and cheese sauce.
Turkey Crepes Royale
By Sue Lau | Palatable Pastime
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This recipe has been stewing behind the scenes for a little while. It’s been a couple of months since I started getting hungry for crepes, as I sometimes do. When an event for using turkey leftovers for Sunday Supper came up, I originally wanted to do this recipe for that. But as time grew shorter, I was out of a couple of ingredients for this while my turkey was on hand, so I opted to do stuffed shells for that since I had a box of that pasta in the cabinet.
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I still wanted crepes though. You know how it is once you get a craving for something that won’t go away? And this type recipe brings back memories of the 70’s and early 80’s when this kind of thing was more commonplace. Sometimes we’d go to the Magic Pan restaurant chain and get crepes with one of those oriental mandarin salads on the side. Of course, you can still get crepes like these at French restaurants.
I used to like to pop over to the Grand Finale restaurant in Glendale, Ohio once in awhile for crepes. Although I didn’t really notice much if any wine flavor in their sauce. (Not to be picky or brag, but mine are better.) Alas, they closed a couple of years ago. So it’s mine or none now!
And as for the crepes themselves, this is not a “strictly French” version of crepes because of the baking powder. I put baking powder in my Swedish pancakes too. So if you are a deputy of the food police who wants nothing more than to cuff me….pffft. These crepes are just fine like they are without your permission. (laughs)
In fact these crepes are like the ones I use for breakfast and dessert crepes except I nixed the tiny bit of sugar in the batter to make them suitable for savory.
They are quite easy to whiz in the blender (and I do recommend whizzing them in the blender). And you can watch the video I did below to see how to cook them. You will see that they aren’t a problem at all. No fancy-pants crepe pan or electric crepe maker needed- just a little 6-inch nonstick skillet. No fancy turning equipment- I used a butter knife from the cutlery drawer. Why? Why not? It works. And it will work for you too.
Crepes Video Tutorial
Tomorrow I will be back for the start of the Twelve Days of Christmas Cookies which is a blogger event that runs from the 1st through the 12th. I have ten days of recipes planned, which is all the days except Saturday the 3rd when I am doing Sauerbraten for a charity event with Kita Roberts called Foodies for Foodbanks.
If you could stop by to drop a buck or two into the kitty I would appreciate your holiday generosity. And on Sunday I will be posting again with the Sunday Supper Movement’s Eggnog event with my recipe for the Starbuck’s clone of Gingerbread Eggnog Latte. Just in time for the weather to cool off, right?
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Turkey Crepes Royale
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Turkey Crepes Royale
Ingredients
Crepe Ingredients:
- 2 large eggs
- 1 cup whole milk
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 3 tablespoons melted butter cooled
Filling:
- 2 cups chopped cooked turkey or chicken
- 6 ounces chopped white mushrooms
- 1/2 cup chopped onion
- 1/2 cup frozen peas thawed
- 1 tablespoons butter
- 1 tablespoon olive oil
- 2 ounce jar diced pimiento
- 1-1/2 teaspoons fresh thyme leaves
- salt and black pepper
- 1/2 cup dry white wine
Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- salt and pepper
- 1/2 teaspoon nutmeg
- 1/4 teaspoon paprika
- 2-1/2 cups whole milk
- 1/2 cup dry white wine
Topping:
- 2 cups shredded Swiss cheese
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- fresh chives (optional garnish)
Instructions
CREPES:
- You can do this ahead of time to shorten the cooking hour; place cooked crepes between wax paper sheets and refrigerate or freeze until needed. If you freeze them, they will need to thaw. The wax paper helps them peel away from each other easily.
- To make the crepe batter, place the eggs, milk, baking powder, salt and cooled down melted butter in a blender and pulse a few times.
- With the blender running on mix, add flour one fourth cup at a time through the top chute, and scrape down the sides of the blender after each addition until the batter is smooth.
- To cook crepes (refer to video if needed), add about 1/4 teaspoon butter to a small 6" nonstick skillet and swirl to coat the bottom (it should just have a sheen).
- Heat skillet to med-low, and add 3 tablespoons of the crepe batter, immediately swirling pan until the batter spreads out and stops running.
- Allow crepe to cook 1-2 minutes; as the edges begin to dry, loosen them from the sides of the pan with a butter knife; gently run knife under crepe and peek- when it starts to brown, lift and flip the crepe with the butter knife.
- Cook to a count of 5 seconds and slice the crepe onto a plate. When it cools sufficiently (generally just before the next one is done), stack the crepes between squares of waxed paper. Refrigerate with plastic wrap over the whole bunch until needed.
FILLING:
- Heat the butter and oil in a skillet and saute the meat, mushrooms, and onion until vegetables soften; stir in the peas, pimiento, thyme, salt, pepper, and wine and cook until wine dissipates; remove from heat and set aside.
SAUCE:
- Heat the butter in a skillet and stir in the flour, salt, pepper and nutmeg, mixing to form a roux.
- Add the milk and white wine, and cook, stirring until mixture thickens slightly and is reduced by about one third. Set aside.
BUILDING THE CREPES:
- Preheat oven to 350°F.
- Place half of the sauce mixture in the bottom of an oblong casserole dish.
- Build crepes by placing about 3 tablespoons of the meat filling onto each and rolling up.
- Place crepes seam side down in the casserole dish; repeat with all the crepes. (if you have couple extra crepes, save them for breakfast like I did).
- Top crepes with the remaining sauce and then sprinkle with shredded Swiss cheese, nutmeg, extra nutmeg and paprika.
- Bake for 25 minutes or until cheese melts.
Notes
Nutrition
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