November 27, 2020

Crisp Turkey-Stuffed Crepes

By Rogerio Callegari
Crisp Turkey-Stuffed Crepes


This recipe is from Fran Boyer and Adapted by Jane Sigal, Image is from Richard Perry and it's done for the New York Times. An incredible and easy way to make an entire new meal out of that turkey left. Better than thanksgiving dinner? some may argue ...




  • 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
  • ¾ pound mixed fresh mushrooms, halved and thinly sliced
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ teaspoon thyme leaves
  • 5 ounces baby spinach, coarsely chopped
  • 1 ½ cups shredded leftover turkey meat
  • ¾ cup crème fraîche
  • 2 tablespoons snipped chives
  • ½ cup grated Parmigiano-Reggiano cheese
  •  Freshly ground pepper to taste
  • Freshly grated nutmeg to taste

  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.