2 Tbsp. butter or margarine
4oz. mushrooms, sliced
2 Tbsp. finely chopped yellow onion
2 cups cubed, cooked turkey
½ cup mayonnaise
½ cup sour cream
½ cup grated Swiss cheese
¼ tsp. salt
Dash of white pepper
2 Tbsp. sherry or dry white wine
10 Herb Crepes
(1/4 cup toasted sliced almonds)
In a medium skillet over medium heat, melt butter. Add mushrooms and onion and sauté until tender, about 5 minutes. Stir in turkey. Remove from heat.
In a medium bowl, mix together mayonnaise, sour cream, cheese, salt, pepper, and sherry. Mix half of this mixture with turkey and mushrooms. Fill each crepe with a ¼ cup of filling, arranging it down the middle of the crepe. Roll up and place crepes seam-side down in a lightly sprayed or oiled 9 x 13 inch baking dish. Bake at 250 for 45-60 minutes. Thin and spread remaining sauce on top of crepe before serving.
2 large eggs
1 ¼ cups whole milk
1 cup all-purpose flour
1 Tbsp. melted butter
¼ tsp. salt
add 1 tsp each of parsley and leaf thyme to batter
Blender Method: Place all ingredients in a blender and pulse several times, scrape down the sides with a spatula, then blend for 30 seconds. Transfer to the pitcher. Let stand for 1 hour or longer.
Bowl Method: In a medium bowl, using an electric mixer, beat eggs with milk. Add flour, melted butter, and salt, and beat till well blended. Let stand for 1 hour or longer.
Preheat an 8-inch nonstick skillet over medium heat and lightly spray or oil. Pour 3 Tbsp. of the batter into the skillet and swirl pan to coat bottom evenly. Cook for about 2 minutes or until golden underneath and top is set. Using a spatula, turn crepe over and cook for 30 seconds and remove to plate. Re-spray pan and repeat with remaining crepe batter. Cover and set crepes aside.