Recipe: Turkey Herb Crepes from Mimi's Cafe

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WFAA

Posted on November 25, 2013 at 1:56 PM

Updated Monday, Nov 25 at 2:00 PM

Ingredients

Herb Crepe Recipe:

1 cup AP Flour
5 eggs, Whisked until smooth
2 cups Whole Milk (needs to be warmed to 90°F)
2 tsp Salt
6 oz Melted Butter, Cooled
1 tsp Thyme, Dried
2 TB Parsley, Chopped

Final Crepe Dish:
8 ea Herb Crepes
4 cups Diced Turkey, Warm
2 cups Mashed Potatoes, Warm
2 cups Stuffing, Warm
Turkey Gravy, Hot

Directions

For Crepes:
1. Place flour and salt in a bowl and whisk together.
2. Make a well in the center of the bowl.
3. Place the eggs in middle of well.
4. Slowly start to whisk flour into eggs by whisking the outside of well.
5. Keep widening your whisk strokes until all flour is combined but not over beaten.
6. Whisk in warm milk until well combined and there are no lumps.
7. Slowly whisk in melted butter.
8. Whisk in parsley and thyme.
9. Place batter in container and chill for 2 hours before making crepes.
10. Place crepe pan over medium high heat.
11. Spray crepe pan with non-stick spray.
12. Place 1 ½ oz of crepe batter on hot crepe pan, rotating crepe pan to cover completely.
13. Cook crepe 90% of the way then flip briefly to finish off crepe.
14. Wrap crepes with plastic wrap to keep from drying out.

Final Crepe Dish:
1. Lay crepes on warm griddle over low heat.
2. Evenly distribute turkey, stuffing and mashed potatoes.
3. Roll crepes up once hot and place two on each plate.
4. Ladle gravy over center of crepes.

Serve.

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