I was looking for ideas to use up leftover turkey from Thanksgiving and remembered my son mentioning he wanted to try crepes. So I combined a couple of recipes and came up with this turkey crepes.
Crepe batter:
3 eggs
1 1/2 cups flour
1 1/2 cups milk
2 Tbsp vegetable oil
Beat eggs in a large bowl. Gradually add dry ingredients alternately with milk and oil. Beat until smooth.
Heat a medium frying pan (I use a Teflon pan so I don't have to grease it) over medium heat. Add about 1/4 cup batter to hot pan, swirling to spread a thin layer over entire pan. Allow to cook until lightly browned (will be cooked through), then flip to brown other side for a few seconds. Layer with wax paper so they don't stick together while you are making the filling.
Turkey filling
1/4 cup chopped onion
1 stalk celery, finely chopped
bit of red pepper, finely chopped
1 clove garlic
1 cup sour cream
2 tbsp flour
1 1/2 cups chicken broth
2 cups leftover turkey (or chicken)
parsley, oregano and/or basil to taste
ground black pepper
1 cup shredded cheddar cheese
spinach leaves
Fry onion, celery, red pepper and garlic in oil until tender. Stir flour into sour cream and add to vegetables. Stir in broth and cook until thickened and bubbly. Add turkey, cheese and seasonings.
Build the crepes: lay a crepe on a plate with the browned side down. Lay some spinach leaves in the middle in a line, then spoon some of the turkey/sauce mixture on top. Fold one side over, tuck in and roll so the seam is down. Repeat with remaining crepes and filling.
You could use this filling with tortillas and save the effort of making crepes. And you can add other veggies (I used corn tonight as well), or omit or change the cheese for a different taste.
My kids took some of the leftover crepes and spread them with butter, brown sugar and cinnamon, then fried an apple with some cinnamon and made dessert crepes.
