Turkey Crepes

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.

Chicken Diane

I got this recipe back in university. I usually serve it with rice because I like the sauce. It is pretty simple, only takes about 20 minutes to get it ready (about the time it takes to cook rice).

4 boneless chicken breasts
fresh ground black pepper
2 tbsp olive oil
3 tbsp chopped fresh chives or green onions
juice of 1/2 lime (about 2 tbsp)
2 tbsp brandy
3 tbsp fresh parsley (1 tbsp dried)
2 tsp Dijon-style mustard
1/4 cup chicken broth
1 tbsp butter

Pound chicken breasts between sheets of wax paper or plastic wrap (I often just cut the chicken into smaller pieces). Sprinkle with fresh pepper. Heat olive oil in large skillet. Cook chicken over high heat for about 7 minutes per side. Add chives, lime juice, brandy, parsley and mustard to pan (I mix these together while the chicken is cooking). Cook 15 seconds, scrapping up the pan drippings. Whisk in broth, then butter. Stir until butter melts. Serve, spooning sauce over chicken (and rice, if you want)

Lemon Garlic Roast Chicken

With the lousy weather we've been having, it isn't too warm to roast a chicken. I found this recipe in Style at Home magazine. You can't make gravy if you cook the chicken this way, but the meat is so moist, you don't miss it.

3 1/2 lb chicken
2 lemons, quartered
2 heads garlic, halved
8 sprigs Thyme
2 tbsp olive oil
sea salt flakes
1/2 cup chicken stock
1/2 cup white wine

Preheat oven to 325F. Place one lemon in cavity of chicken. Place the garlic, thyme and remaining lemon in a baking dish and top with chicken. Brush with olive oil and sprinkle with salt. Pour in stock and wine and cover with foil. Roast for 2 hours. Remove foil, raise temperature to 400F and roast for another 25 minutes or until the skin is golden and juices run clear (165F internal temperature, if you have a meat thermometer).

By the way, I do mean heads of garlic, as in the whole thing. You can squeeze out the pulp after it is done cooking and serve it on the side for those who love garlic.