Savory Turkey and Mushroom Crepes
Savory turkey and mushroom crepes feature a rich Parmesan cheese sauce, ideal for using either homemade or store-bought crepes.
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Instructions
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To make crepes: Blend eggs, milk, flour, butter, and salt; refrigerate batter for 30-60 minutes.
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Heat a 7-inch nonstick skillet over medium heat, brush with oil, then pour 1/4 cup batter, swirling to coat.
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Cook each crepe for 1.5-2 minutes until set, flip, and cook for 30 seconds more; stack with wax paper.
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To make sauce: Melt butter in a medium saucepan, whisk in flour and dry mustard, cooking for 1 minute.
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Gradually whisk in milk and cook until thickened, then stir in 3 tablespoons Parmesan cheese, salt, and pepper.
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Reserve 1 cup of the sauce for the filling and set the remaining sauce aside.
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To make filling: Heat butter and olive oil in a large skillet; sauté shallots for 1 minute.
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Add mushrooms, thyme, and sage; cook until tender and liquids evaporate, then add garlic and cook for 1 minute more.
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Stir in turkey and cook until hot, then add the reserved 1 cup of sauce and mix well; heat until bubbling.
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Fill four crepes with the mushroom mixture and fold them.
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If the remaining sauce is too thick, thin with milk and reheat; spoon over the filled crepes and sprinkle with additional Parmesan cheese.