Savory Crepes with Turkey, Mushroom and Swiss Cheese

• Meat

  • 1 cup Turkey seasoned with salt, cooked

• Produce

  • 1/4 tsp Basil, dry
  • 1 Lemon, Zest of
  • 1 carton Mushrooms
  • 1 tbsp Parsley, fresh
  • 1 Parsley

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/8 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1 Butter
  • 2/3 cup Milk
  • 1 Swiss cheese

• Liquids

  • 2/3 cup Water

Found on mamaharriskitchen.com

Description

Ingredients

• 3 large eggs
• 1 cup all purpose flour
• 2/3 cup milk
• 2/3 cup water
• 3 tablespoons melted butter
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dry basil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• zest of one lemon
• butter for coating pan
• Swiss cheese
• 1 carton sliced mushrooms, sauteed in salt pepper and evoo
• 1-2 cup cooked shredded turkey seasoned with salt, pepper and thyme
• chopped parsley for garnish

Directions

• Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt and pepper in a medium mixing bowl.
• Whisk the ingredients until well blended, then add the lemon zest and mix until combined.
• Heat a small pan over medium/low heat (I use an omelet or a crepe pan) and melt about a tablespoon of butter in the pan. Add some of the batter mixture to the heated pan until it almost coats the center, then carefully swirl the pan until the batter begins to come up around the sides of the pan to make a larger sized crepe. Let cook for a minute or two.
• Once the majority of the crepe isnt runny, carefully use a spatula to lift it and flip to the other side. Once flipped, the other side will cook faster. This may take a few tries to get the heat right, but once you get the hang of it, its easy!
• After each crepe is complete, carefully slide onto a silicon mat or with wax paper to separate each layer before making the next crepe. The process moves pretty quickly, so be prepared!
• Saute the mushrooms and heat up the turkey in order to prepare the crepes.
• Lay the crepe flat on a plate, add two slices of Swiss cheese, a few spoonfuls of cooked turkey, and some mushroom slices.
• Carefully roll the crepes tightly, without the filling falling out, then top with chopped parsley to serve.
• Enjoy!