Creamy Turkey Crepes | Canadian Turkey

Ingredients

Crepes:

2 Eggs
¾ cup (180 mL) Milk
½ cup (125 mL) all-purpose Flour

Béchamel Sauce:

2 tbsp (30 mL) Butter
1 tbsp (15 mL) all-purpose Flour
1 cup (250 mL) hot Milk
2 tsp (10 mL) Dijon Mustard
Pinch each Salt and Pepper
1 tbsp (15 mL) grated Parmesan Cheese

Turkey, Mushroom and Asparagus Filling:

1 tbsp (15 mL) extra virgin Olive Oil
1 ½ cups (375 mL) sliced Mushrooms
2 Shallots, finely chopped
1 clove Garlic, minced
1 tsp (5 mL) dried Thyme leaves
½ tsp (2 mL) Salt
2 cups (500 mL) chopped cooked Canadian Turkey
2 tbsp (30 mL) dry Vermouth or Turkey Stock
1 tbsp (15 mL) grated Parmesan Cheese
8 Asparagus spears, cooked and chopped

TIP: Buying ready-made crepes reduces the prep and cooking time required for this recipe. Instead of mushrooms and asparagus, use whatever vegetables create a tasty combination for you and your family or guests.

Directions

Crepes:

In a bowl, whisk eggs and milk together.
Gradually whisk in flour until combined and smooth. Cover and refrigerate for 30 minutes.
Remove from refrigerator and pour batter through fine mesh sieve into another bowl. Spray a 7 inch (18 cm) non-stick skillet or crepe pan with cooking spray and place over medium high heat.
Pour a scant ¼ cup (60 mL) of the batter into the skillet and swirl pan to coat bottom evenly.
Cook for about 2 minutes or until golden underneath and top is set.
Using a spatula, turn crepe over and cook for 30 seconds and remove to plate.
Re-spray pan and repeat with remaining crepe batter. Cover and set crepes aside.

Béchamel Sauce:

In saucepan, melt butter over medium heat.
Stir in flour and cook for 1 minute.
Gradually whisk in milk and cook, whisking for about 8 minutes or until starting to thicken and sauce coats the back of a spoon.
Whisk in mustard, salt and pepper. Reserve 1 cup (250 mL) of the sauce.

Turkey, Mushroom and Asparagus Filling:

In large non-stick skillet, heat oil over medium heat and cook mushrooms, shallots, garlic, thyme and salt for about 5 minutes or until mushrooms are golden and no liquid remains in skillet.
Add turkey and vermouth and cook for 3 minutes or until turkey is heated through.
Stir in reserved béchamel sauce and asparagus.
Divide filling among crepes and roll or fold each crepe and place in baking dish.
Spread crepes with remaining béchamel sauce and sprinkle with Parmesan cheese.
Place in broiler about 6 inches (15 cm) away from heat and broil for about 2 minutes or until golden and bubbly.

Suggested Canadian Brewery Pairings

Selected by Thirst for Knowledge Inc.

Belgian Wheat Beer

Unibroue Blanche de Chambly
Rickard’s Original White Ale
Mill St. Brewery Belgian Wit
Amsterdam Brewery Oranje Weisse

Since this recipe is intended for lunch or brunch, a light and refreshing beer is recommended. The beer needs to cut the richness of the Béchamel sauce while bringing out some of the herbal character.