Turkey Crepes Royale
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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
From the kitchen of palatablepastime.com
Nutrition
Serving: 1servingCalories: 553kcalCarbohydrates: 26gProtein: 29gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 169mgSodium: 371mgPotassium: 493mgFiber: 2gSugar: 7gVitamin A: 1355IUVitamin C: 17mgCalcium: 493mgIron: 2mg
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