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Tu r ke y Cre p e s
This crepe recipe
has been passed
down through
many generations
in my family.
—Andrea Price, Grafton, WIPrep: 30 min. + chilling
Cook: 50 min. • Makes: 6 servings3 large eggs
3 ¹ ₄ cups 2% milk
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
FILLING
3 Tbsp. butter, divided
1 cup frozen peas and carrots
(about 5 oz.), thawed
¹ ₂ cup chopped onion
3 Tbsp. all-purpose flour
1 cup 2% milk
1 cup chicken broth
2 cups chopped cooked turkey
¹ ₂ tsp. salt
¹ ₂ tsp. minced fresh thyme
or ¹ ₄ tsp. dried thyme
¹ ₈ tsp. pepper- In a large bowl, whisk eggs and
milk. In another bowl, mix flour, salt
and baking powder; add to the egg
mixture and mix well. Refrigerate,
covered, 1 hour.
2. Heat a lightly greased 8-in.
nonstick skillet over medium heat.
Stir the batter. Fill a ¹ ₄-cup measure
with batter; pour into center of pan.
Quickly lift and tilt the pan to coat
the bottom evenly. Cook until top
appears dry; turn crepe over and
cook until the bottom is cooked,
15-20 seconds longer. Remove to
a wire rack. Repeat with remaining
batter, greasing pan as needed.
(When cool, stack between pieces
of waxed paper or paper towels.)
3. For the filling, in a large saucepan,
heat 2 Tbsp. butter over medium
heat. Add the 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 the
remaining ingredients; heat through.
4. 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
the remaining 1 Tbsp. butter over
medium heat. Cook the crepes
until golden brown, 2-4 minutes
on each side.
2 FILLED CREPES 434 cal., 14g fat
(7g sat. fat), 170mg chol., 1063mg
sod., 47g carb. (9g sugars, 2g fiber),
28g pro.
Tu r key
Crepes