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These turkey filled crepes are delicious and yet another way to use up that leftover turkey. Yes!! You don’t need a fancy crepe maker to make fantastic crepes at home. This recipe turns out perfect every time. Crepes are so easy once you get the hang of them and such a treat! If you want to see my video of how to make crepes, click here.
If you are a crepe lover like myself, you might check out this Crepe Recipe roundup. The crepe is basically the same but the fillings are endless! These are our favorites:
1. Russian Crepes with Cheese (2009)
2. Mom’s Pork and mushroom Savory crepes (2012)
3. Nalesniki with cheese and pinneaple (2010)
Ingredients for the Crepes:
½ cup lukewarm water
1 cup milk
4 large eggs
4 Tbsp unsalted butter, melted. Plus more to sauté. (I have made crepes with extra light olive oil in leu of butter with good results)
1 cup all-purpose flour (or use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
1/4 tsp salt
Ingredients for Meat and Mushroom Filling:
1/2 lb leftover turkey meat (dark and/or white meat)
3 Tbsp olive oil
1/2 lb mushrooms, sliced
1 medium onion, finely chopped
1 carrot, finely grated (or 4 tiny awkward ones from the garden)
1/2 tsp salt and 1/4 tsp pepper
1 Tbsp olive oil
1 Tbsp water
How to Make the perfect Crepe:
1. In a blender, combine all of the crepes ingredients in the order they are listed. Blend until you have a smooth batter. I used my Blendtec blender but it also worked in my old inexpensive blender.
2. Melt a dot of butter in a large non-stick skillet over medium heat (Note: two skillets make the process faster). Pour about 2 to 3 tablespoons of batter into the skillet, depending on the size of your skillet. A large skillet needs 3 Tbsp. I use a 1-ounce measuring cup to get me a quick measure. You can also use a ladle.
3. Once the pan is preheated, use a spatula to coat the bottom of the pan lightly with the dot of butter. Pour in your 2-3 Tbsp of crepe batter and immediately swirl the pan to coat the bottom. It’s ok to fill in any awkward cracks with a dab of batter. Your first crepe might turn out ugly. That’s normal. Don’t panic.
Once the first side is lightly golden, flip the crepe over with a thin edged spatula. It could take less than minute depending on how hot your skillet s. In a good (unscratched) non-stick skillet 
4. Cool your crepes on a cutting board for a few minutes before stacking them.
How to Make the Turkey Crepes Filling:
1. Heat a large skillet over medium/high heat. Add in 2-3 Tbsp olive oil. Saute sliced mushrooms, finely grated carrot and diced onion until they are all soft, stirring occasionally (7-10 min). Season the mixture with 1/2 tsp salt and 1/4 tsp pepper.
2. Use a meat grinder with the large hole attachment to grind up the turkey along with your mushroom/carrot/onion mixture. (Note: I haven’t tried with a food processor, but it would be a good experiment) Stir to combine. If your meat mixture seems to dry to spread, Add another 1 Tbsp of Olive oil and 1 Tbsp water.
3. Spread 2 Tbsp of the meat mixture over your crepes and spread out to the edges with a spatula. Now you can roll them up like a log or fold them in half twice for a triangle crepes. It’s up to you. True, they are easier to eat rolled up 🙂
Serve with generous dollop of sour cream. 🙂
My 4-year-old son loved these too! I hope you all had a fantastic Thanksgiving! Many of you are probably eating lots of leftovers. This tastes nothing like leftovers!
Turkey Crepes (Savory Nalesniki)
Servings: 6 (12 crepes total)
Ingredients for the Crepes Batter:
Ingredients for the Filling:
Prevent your screen from going dark
How to make the Crepes:
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In a blender, combine all of the crepes ingredients in the order they are listed. Blend until you have a smooth batter.
-
Melt a dot of butter in a large non-stick skillet over medium heat (Note: two skillets make the process faster). Pour about 2 to 3 tablespoons of batter into the skillet, depending on the size of your skillet (A large skillet needs 3 Tbsp). I use a 1-ounce measuring cup to get me a quick measure. You can also use a ladle.
-
Once the pan is preheated, use a spatula to coat the bottom of the pan lightly with the dot of butter. Pour in your 2-3 Tbsp of crepe batter and immediately swirl the pan to coat the bottom. It’s ok to fill in any awkward cracks with a dab of batter. Your first crepe might turn out ugly. That’s normal. Don’t panic.
-
Once the first side is lightly golden, flip the crepe over with a thin edged spatula. It could take less than minute depending on how hot your skillet s. In a good (unscratched) non-stick skillet, these flip very easily and do not stick to the pan. You also won’t have to add the dab of butter with the rest of your crepes.
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Cool your crepes on a cutting board for a few minutes before stacking them.
How to Make the Turkey Filling:
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Heat a large skillet over medium/high heat. Add in 2-3 Tbsp olive oil. Saute sliced mushrooms, finely grated carrot and diced onion until they are all soft, stirring occasionally (7-10 min). Season the mixture with 1/2 tsp salt and 1/4 tsp pepper.
-
Use a meat grinder with the large hole attachment to grind up the turkey along with your mushroom/carrot/onion mixture. (Note: I haven’t tried with a food processor, but it would be a good experiment). Stir to combine. If your meat mixture seems to dry to spread, Add another 1 Tbsp of Olive oil and 1 Tbsp water.
-
Spread 2 Tbsp of the meat mixture over your crepes and spread out to the edges with a spatula. Now you can roll them up like a log or fold them in half twice for a triangle crepes. It’s up to you. True, they are easier to eat rolled up 🙂
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Serve with generous dollop of sour cream. 🙂
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My 4-year-old son loved these too! I hope you all had a fantastic Thanksgiving! Many of you are probably eating lots of leftovers. This tastes nothing like leftovers!
