Ingredients
– ½ cup lukewarm water
– 1 cup milk
– 4 large eggs
– 4 tablespoons unsalted butter, melted, plus more for sautéing (extra light olive oil can be used instead)
– 1 cup all-purpose flour (or a mixture of ½ cup whole wheat flour and ½ cup all-purpose flour)
– ¼ teaspoon salt
– ½ pound leftover turkey meat (dark and/or white meat)
– 3 tablespoons olive oil
– ½ pound mushrooms, sliced
– 1 medium onion, finely chopped
– 1 carrot, finely grated (or 4 small carrots)
– ½ teaspoon salt
– ¼ teaspoon pepper
– 1 tablespoon olive oil
– 1 tablespoon water
Instructions
1-First, heat a large non-stick skillet over medium heat and melt a small amount of butter or oil.
2-Pour 2 to 3 tablespoons of batter into the skillet, swirling to coat the bottom evenly. Use a dab of batter to fill any cracks as needed, and cook until the first side is lightly golden.
3-Flip carefully with a thin spatula and cook the other side briefly, then cool the crepes on a cutting board before stacking.
4-Spread about 2 tablespoons of the turkey mixture on each crepe, roll or fold into triangles.
5-Serve warm with sour cream for that extra creaminess. The whole process, from prep to plate, takes about 40 minutes 30 for prep and 10 for cooking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥞 Use two skillets to speed up crepe making.
🍳 The first crepe may not be perfect—this is normal.
🍽️ Use a good non-stick skillet to prevent sticking and ease flipping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Blending and Sautéing
- Cuisine: Polish
- Diet: Contains Dairy and Gluten
Nutrition
- Serving Size: 1 crepe