Turkey & Veggie Crepes with Cheese Sauce

 

While crepes sound oh-so-fancy, they are actually quite simple to make and very family-friendly. This variation relies on familiar veggies and a creamy cheese sauce to further up the kid-appeal , while still making a pretty supper.

 

 

Turkey & Veggie Crepes with Cheese Sauce

 

Ingredients:

for crepes:

  • 2 cups flour
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 2 tablespoons oil

 

for filling:

  • 1/4 cup butter (half a stick)
  • 1 cup half & half
  • 8 oz. American cheese, cut in chunks*
  • 1 teaspoon lemon juice
  • 2 cloves garlic, finely minced
  • 1 12-16 oz. bag frozen “California veggies” (broccoli, cauliflower, and carrots), steamed
  • 2 cups turkey breast, cut in bite-size pieces

 

*You can substitute shredded mild cheddar or Colby for the American cheese, but the results will not be as creamy. Personally, I buy the “deluxe” American from the deli counter, which is still processed (and, thus, melts very smoothly), but is not “cheese product.”

 

 

Directions:

1. Add all crepe ingredients to a mixing bowl and stir until well-combined. I use a large glass measuring cup for this, so it’s easy to pour into the pan.

 

2. Heat a tiny bit of oil in a small, shallow skillet. Alternatively, spray with non-stick spray; this actually works best, in my opinion.

 

3. Pour in a small amount of crepe batter and tip to cover pan. Cook for 45-60 seconds and flip to other side. Cook for another 45-60 seconds. Remove to plate.

 

4. Repeat for remaining batter. This should yield approx. 16-18 crepes.

 

5. While the crepes are cooking, you can start the filling on another burner. Melt butter and minced garlic together over low heat in large skillet.

 

6. Add cheese and stir occasionally until melted.

 

7. Add lemon juice, vegetables, and turkey pieces. Stir gently until coated.

 

8. Slowly add in half and half. You’re looking for a smooth consistency; it should be slightly pourable and not too thick.

 

9. Put a small amount of filling in each crepe. Roll and put in baking dish. Fill about 12 crepes. The extra crepes can be used for a fun breakfast treat or you can scrap the less-than-perfect ones (<– there are always a couple.) Drizzle leftover filling over the top of the crepes.

 

10. Bake in 400 degree oven until bubbly and hot, about 15-20 minutes.

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