This savory crepe recipe has been passed down through many generations in my family. You can also use any leftover turkey filling for turkey pot pie. —Andrea Price, Grafton, Wisconsin
Total TimePrep: 30 min. + chilling Cook: 50 min.
- 3 large eggs, room temperature
- 3-1/4 cups 2% milk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons butter
- 1 cup frozen peas and carrots (about 5 ounces), thawed
- 1/2 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 cup 2% milk
- 1 cup chicken broth
- 2 cups chopped cooked turkey
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
- Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. [When cool, stack crepes between pieces of waxed paper or paper towels.]
- For filling, in a large saucepan, heat 2 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 5-8 minutes or until thickened. Stir in remaining ingredients; heat through.
- Spread 1/4 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.