Crisp Turkey-Stuffed Crepes

Name: Crisp Turkey-Stuffed Crepes
Total time: 2 h
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1 cup milk; 2 large eggs, lightly beaten; 2 tablespoons melted butter, more for brushing; Salt; 2 tablespoons extra virgin olive oil; 3/4 pound mixed fresh mushrooms, halved and thinly sliced; 2 shallots, finely chopped; 2 garlic cloves, finely chopped; 1/2 teaspoon thyme leaves; 5 ounces baby spinach, coarsely chopped; 1 1/2 cups shredded leftover turkey meat; 3/4 cup crème fraîche; 2 tablespoons snipped chives; 1/2 cup grated Parmigiano-Reggiano cheese; Freshly ground pepper to taste; Freshly grated nutmeg to taste

Recipe from Fran Boyer

Adapted by Jane Sigal

Crisp Turkey-Stuffed Crepes — Richard Perry/The New York Times

Total Time: 2 hours
Rating: 4(47)
Notes: Read community notes

Featured in: The Remains of the Day

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Ingredients

Yield:6 servings

1cup all-purpose flour
1cup milk
2large eggs, lightly beaten
2tablespoons melted butter, more for brushing
Salt
2tablespoons extra virgin olive oil
¾pound mixed fresh mushrooms, halved and thinly sliced
2shallots, finely chopped
2garlic cloves, finely chopped
½teaspoon thyme leaves
5ounces baby spinach, coarsely chopped
1½cups shredded leftover turkey meat
¾cup crème fraîche
2tablespoons snipped chives
½cup grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Freshly grated nutmeg to taste

Ingredient Substitution Guide

Preparation

Step 1
In a medium bowl, whisk together flour, milk, ½ cup water, eggs, 2 tablespoons butter and ½ teaspoon salt. Cover and let stand for at least 1 hour.
Step 2
Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and ¼ cup cheese. Season well with salt, pepper and nutmeg
Step 3
Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.
Step 4
Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining ¼ cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes.

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Ratings

4 out of 5

47 user ratings

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Cooking Notes

Cindy6 years ago

Great thing about this recipe is that you can make it ahead of time and put in the oven to reheat and crisp right before serving.

Susan4 years ago

An absolute winner! Light, delicious and easy to make. I did not scatter filling over top, but put it all inside the crepes. I brushed the crepes with melted butter and then sprinkled the Parmigiano on top. Huge hit!

Jilli Robertson6 years ago

Made it with left over roast chicken, replaced spinach with chiffonade of kale that I had on hand.

Fred4 weeks ago

Good recipe. Probably works well with both chicken and turkey. Watch the salt, the cheese adds a lot of salt.

KMM3 years ago

Delicious and worth the effort! Used sour cream instead of creme fraiche, frozen spinach instead of fresh. Will definitely make again.

Linda Townshend3 years ago

Water is not listed in the ingredients but appears ion Step 1.Water or no water?

Susan4 years ago

Anne5 years ago

I used cream cheese instead of creme fraiche, because I had everything else on hand, then thinned it with some milk. An easy and good crepe recipe - filling is yummy. I did half the recipe and it made 7 crepes.

Betsy Hilt5 years ago

My first time to make crepes and it was far easier than I’d expected. I split the filling ingredients into two batches, one without mushrooms for two in the family who won’t eat them. Both batches were delicious.

Julie Widrow6 years ago

Added tomatoes and basil instead of thyme. Also, we keep kosher so I had to omit the cheese, and instead used tofutti sour cream for the creme fresh, olive oil for the butter and almond milk for the milk in the batter. Julia Child is looking down on me in horror, but keeping kosher isn't for the faint at heart. We even had a few shells left over to make dessert crepes with chocolate and banana. Met with rave reviews from the family and a few teenage boys who were hanging out - delish!

Cindy6 years ago

Great thing about this recipe is that you can make it ahead of time and put in the oven to reheat and crisp right before serving.

Jilli Robertson6 years ago

Made it with left over roast chicken, replaced spinach with chiffonade of kale that I had on hand.

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