Indulge in a culinary journey with our delectable Turkey Crepes, a symphony of flavors that will tantalize your taste buds. These crepes are not just ordinary pancakes; they are culinary masterpieces filled with savory ground turkey, a medley of sautéed vegetables, herbs, and spices, all wrapped in a delicate crepe blanket. Each bite offers a harmonious blend of textures and flavors, from the crispy exterior to the tender filling.
Our collection of Turkey Crepe recipes caters to various dietary preferences and culinary skills. Whether you're a seasoned chef or a novice cook, we have options that will guide you through the crepe-making process effortlessly. From the classic Turkey and Vegetable Crepes to the innovative Turkey and Cranberry Crepes, each recipe is carefully crafted to ensure a delightful culinary experience.
CHICKEN OR TURKEY CREPES WITH TARRAGON
I've made these for years, and it's a great way to use leftover chicken or turkey! If you're not in the mood for tarragon, just use your favorite spices! Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
Provided by SHODGIN
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Stir in onion, and cook 2 minutes. Stir in flour until blended. Slowly whisk in 1 cup milk, whisking constantly until smooth. Mix in broth, wine, and tarragon; stir over medium-low heat until thickened (about 4 minutes).
- In a small bowl, gradually stir 3 tablespoons of the hot milk and broth sauce into the egg yolks; then pour egg mixture into sauce, whisking briskly. Cook 1 minute more, then remove from heat.
- In a medium bowl, mix together half of the sauce with the chicken. Season with salt to taste.
- Fill each crepe with 3 tablespoons of chicken mixture. Roll crepes, and place seam-side down in a 9x13 inch baking dish. Thin the remaining sauce with 1/4 cup milk, and pour over crepes.
- Bake in a preheated oven 20 minutes, or until sauce begins to bubble.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 3.6 g, Cholesterol 64.2 mg, Fat 6.9 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.5 g, Sodium 113.9 mg, Sugar 1.4 g
TURKEY CREPES
This savory crepe recipe has been passed down through many generations in my family. You can also use any leftover turkey filling for turkey pot pie. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- 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-in. 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, 15-20 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 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 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 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.
Nutrition Facts : Calories 434 calories, Fat 14g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1063mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.
CRISP TURKEY-STUFFED CREPES
Provided by Jane Sigal
Categories dinner, casseroles, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt. Cover and let stand for at least 1 hour.
- Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and 1/4 cup cheese. Season well with salt, pepper and nutmeg
- Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.
- Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 611 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Use a good quality non-stick skillet. This will help prevent the crepes from sticking and tearing.
- Make sure the skillet is hot enough before adding the batter. If the skillet is not hot enough, the crepes will not cook evenly.
- Pour the batter into the skillet in a thin, even layer. If the batter is too thick, the crepes will be thick and doughy.
- Cook the crepes for about 1-2 minutes per side, or until they are golden brown. Do not overcook the crepes, or they will become dry and tough.
- Serve the crepes immediately with your favorite fillings. Crepes can be filled with a variety of ingredients, such as cheese, ham, eggs, vegetables, or fruit.
Conclusion:
Turkey crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of ingredients, making them a great option for any occasion. Whether you are looking for a quick and easy weeknight meal or a special dish for a holiday brunch, turkey crepes are sure to please everyone at the table.
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