Turkey Chive Crepes Recipes

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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



Turkey Crepes image

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.

3 large eggs, room temperature
3-1/4 cups 2% milk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
FILLING:
3 tablespoons butter, divided
1 cup frozen peas and carrots (about 5 ounces), thawed
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 cup 2% milk
1 cup chicken broth
2 cups chopped cooked turkey
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper

CRISP TURKEY-STUFFED CREPES

Provided by Jane Sigal

Categories     dinner, casseroles, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17



Crisp Turkey-Stuffed Crepes image

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

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

CHIVE-GINGER CREPES

Categories     Blender     Food Processor     Ginger     Chill     Chive     Gourmet

Yield Makes about 10 crêpes

Number Of Ingredients 10



Chive-Ginger Crepes image

Steps:

  • In a blender or food processor blend all crêpe ingredients except chives and butter until smooth and transfer to a bowl. Let batter stand at room temperature, covered, 1 hour. Batter may be made 1 day ahead and chilled, covered.
  • Add chives to batter and stir well. Heat a 6-inch non-stick skillet over moderate heat until hot. Brush skillet lightly with some butter and remove from heat. Half fill a 1/4-cup measure with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
  • Cook crêpe until underside is golden and top appears almost dry, about 30 seconds. Turn crêpe over with a thin spatula and cook until underside is golden, 15 to 20 seconds more. Slide crêpe onto a kitchen towel and cool. Make more crêpes with remaining batter in same manner, brushing skillet lightly with butter for each crêpe and stacking cooked crêpes on another kitchen towel after they cool. Crêpes may be made 1 day ahead and chilled, stacked between sheets of wax paper and wrapped well in plastic wrap. Bring crêpes to room temperature before using.

1/2 cup all-purpose flour
1/4 teaspoon salt
1 large egg
1/3 cup milk
1/2 cup club soda or seltzer (from a new bottle)
2 teaspoons vegetable oil
1/2 teaspoon grated and peeled fresh gingerroot
freshly ground black pepper to taste
1/4 cup chopped fresh chives
1/2 stick (1/4 cup) unsalted butter, melted

EASY SAVOURY CREPES

Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h35m

Yield 14

Number Of Ingredients 11



Easy Savoury Crepes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
  • Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
  • Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
  • Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
  • Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 8.5 g, Cholesterol 69.8 mg, Fat 9.8 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 136 mg, Sugar 0.2 g

1 cup all-purpose flour
¼ teaspoon salt
3 eggs
1 ¼ cups milk, 1% or 2%
2 tablespoons butter, melted
5 tablespoons butter
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
2 ½ cups shredded rotisserie chicken
⅓ cup herb and garlic cream cheese
2 tablespoons chopped fresh parsley

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