Spinach, Turkey, and Mushroom-Stuffed Crepes Recipe
Prep Time:
5 minutes
Cook Time:
45 minutes
Servings:
4 Serving
Ingredients
- ¾ cup plain flour
- 2 large eggs, room temperature
- 1 cup whole milk
- 2 tablespoons butter, divided
- 1 tablespoon cooking oil
- 2 shallots, finely chopped
- 1 large clove garlic, crushed
- ½ pound white mushrooms, sliced
- ½ teaspoon dried thyme
- ½ tablespoon cornflour
- ½ cup white wine
- 1 cup chicken stock
- ¼ heavy cream
- ½ pound fresh young spinach
- 1 ½ cups cooked and shredded turkey
- Salt and pepper, to taste
Directions
- To prepare the crepe batter, whisk together the flour and the eggs to form a thick mixture.
- Slowly incorporate the whole milk using a whisk, along with ¼ cup of water, to create a silky smooth crepe batter. Place in the fridge.
- Heat a large pan to medium heat. Add 1 tablespoon of butter, cooking oil, and the shallots. Sauté for 2 minutes.
- Add the crushed garlic clove and sliced mushrooms to the pan and sauté for 5 minutes until the mushrooms have softened.
- Stir in the cornflour and the dried thyme, then add the white wine and chicken stock, and allow the mixture to gently simmer and reduce for 10 minutes.
- Add the heavy cream and shredded turkey to the pan and stir it in.
- Add the spinach and let it wilt into the sauce. Reduce the heat of the pan to low.
- Heat a crepe pan or a medium-sized non-stick pan to a medium-high heat, and then add a small amount of the remaining butter.
- Add ¼ cup of the chilled crepe batter to the hot pan, and allow it to cook for 1 to 2 minutes, until the underneath is turning golden.
- Using a spatula or a flipping technique, turn the crepe over and let it cook for another 30 seconds to 1 minute before removing it from the pan.
- Repeat this process with the remaining crepe batter, using a little bit of butter to oil the pan before each crepe.
- When the crepes have been formed, use the warm spinach, turkey, and mushroom mixture to fill them, and serve straight away.