Jean’s Turkey Crepes — Gobble Gobble!
Every day mid-afternoon, with a cup of hot coffee in hand, I’d hear my mom ask, “What should I make for supper?” But the truth was, she already had a grand plan in place…
As early as I can remember our mother was in the kitchen dreaming up new ideas for supper. In the 50’s, she wore a home-made apron around her waist. But as the family grew, the apron was wisely replaced with a simple dish towel. Thrown over her left shoulder while cooking, our mother wiped her hands just as effortlessly as one of our faces smeared with peanut butter and jelly (there were five daughters!).
As busy as she was, there was never a meal we didn’t enjoy around the dining room table. We hope this comfort dish brings you and your family just as much comfort (and good memories) as it brings ours!
Delicious Home-made Turkey Crepes
3 ¼ c milk
2 c flour
1 tsp salt
1 tsp baking powder
3 tbsp butter
1 c frozen peas (5 oz)
3 tbsp flour (all purpose)
1 c milk (2%)
1 c chicken broth
2 c chopped cooked turkey
½ tsp salt
½ tsp minced thyme (fresh)
¼ tsp dried thyme
1/8 tsp pepper
- In large bowl, wisk eggs and milk
- In another bowl, mix flour, salt and baking powder, and add to egg mixture
- Heat lightly greased nonstick skillet.
- Stir batter. Fill ¼ measuring cup with batter and pour in center of skillet.
- Quickly lift and tip pan to coat bottom evenly.
- Cook until top appears dry; turn crepe over and cook until done.
- Repeat with remaining batter.
- Cool and stack between paper towels.
- In sauce pan, heat 2 tbsp butter over medium heat.
- Add peas and onion; cook until onion is tender.
- Stir in flour until blended; gradually wisk in milk and broth.
- Bring to boil, stirring constantly; cook and stir until thick.
- Stir in remaining ingredients.
- Spread ¼ cup filling down center of crepe.
- Fold sides and ends over filling and roll up.
- Wipe out skillet, heat with remaining butter.
- Cook crepes until golden brown on each side-serve warm.