CRISP TURKEY-STUFFED CREPES

CRISP TURKEY-STUFFED CREPES image

Categories turkey

Yield Servings

Number Of Ingredients 17

1 cup all-purpose flour
1 cup milk
2 large eggs, lightly beaten
2 tablespoons melted butter, more for brushing
Salt
2 tablespoons extra virgin olive oil
3/4 pound mixed fresh mushrooms, halved and thinly sliced
2 shallots, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon thyme leaves
5 ounces baby spinach, coarsely chopped
1 1/2 cups shredded leftover turkey meat
3/4 cup crème fraîche
2 tablespoons snipped chives
1/2 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Freshly grated nutmeg to taste.

Steps:

1. 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. 2. 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 3. 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. 4. 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