Description

A fun and a practical dish of turkey crepes. Savory crepes filled with roasted turkey (leftovers or from the deli) filling and draped in a delicious cheese sauce.

Ingredients

Scale

1 recipe Easy Basic Crepes
1 tablespoon finely minced parsley

Mornay Sauce

3 tablespoons butter
6 tablespoons flour
3 cups milk, (2% or whole milk) warmed to a bare simmer
1 cup grated cheddar cheese
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon nutmeg
Pinch of cayenne pepper

Turkey Filling

2 cups cooked turkey, diced into small pieces
1 shallot, minced (about 1/4 cup)
1 tablespoon vegetable oil
4 ounces white mushrooms, chopped (about 2 cups)
1 bunch green onions, chopped, (about 2/3 cup)
1/3 cup chopped black olives
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons minced parsley (1/4 of a bunch)

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Instructions

Make crepes according to directions.
Remember to leave out the vanilla and add the minced parsley.
Make the Mornay sauce by heating a medium saucepan over medium heat. Melt the butter.
Whisk in the flour and stir constantly for 2-3 minutes until the roux begins to smell nutty and changes from a pasty-lump to a more liquid state with bubbles around the edges.
In a separate saucepan, heat the milk to just under a simmer while the roux cooks. Do not boil.
Remove the saucepan with the roux from the heat and slowly stream in the warm milk while whisking constantly.
Return the pan to the heat and change from a whisk to a spoon. Stir constantly until the sauce is smooth and thick and coats the back of a spoon.
Reduce the heat and stir in the cheese. Stir until cheese has melted and the sauce is smooth.
Turn off heat and season the sauce with salt, white pepper, nutmeg, and a pinch of cayenne pepper and taste. Adjust seasonings as desired and set sauce aside.
In a large saucepan over medium-high heat add the oil and saute the minced shallot until the shallot is translucent.
Add the diced turkey and chopped mushrooms and stir to combine. Cook until the mushrooms release their liquid and just begin to brown.
Stir in chopped green onions and black olives and heat through.
Add 3/4 cup of prepared Mornay sauce and stir into the turkey filling.
Taste and add the salt and pepper as desired, then add the minced parsley and set aside.
Assemble the crepes by spooning a 1/3 cup of filling in the center of each crepe.
Fold in the sides and flip the crepe so the seam is on the bottom.
Ladle a spoonful of sauce over the filled crepe.
Garnish with grated cheddar cheese and a sprinkle of minced parsley.

Notes

You can use leftover roasted turkey. I portion and freeze leftover turkey in freezer bags and freeze to use for up to 3 months.

If you don’t have leftover turkey, try the deli. Get thick slices of roasted turkey or check around with the rotisserie chicken for packaged cooked turkey or chicken.

You can substitute cooked or smoked chicken for the turkey to use up leftovers.