Spinach, Turkey, And Mushroom-Stuffed Crepes Recipe

It can be hard to find creative ways to use leftovers, and serving the same hot meal for several nights can get boring. To spice things up, try using leftovers as crepe filling.

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



To make crepe batter, whisk flour and eggs until thick. Mix whole milk and ¼ cup of water slowly with a whisk to create a silky crepe batter. 

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Store in fridge. Heat a large pan on medium. Stir in 1 tablespoon butter, oil, and shallots. Sauté 2 minutes.

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Stir in the cornflour and dried thyme, then add the white wine and chicken stock and simmer for 10 minutes to reduce. 

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Reduce pan heat to low. Place a crepe pan or medium-sized non-stick pan over medium-high heat and add a little of the remaining butter. 

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Pour ¼ cup of chilled crepe batter into the hot pan and cook for 1-2 minutes until golden underneath. 

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Turn the crepe over with a spatula or flipping technique and cook for 30 seconds to 1 minute before removing it from the pan. 

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Use a little butter to oil the pan before each crepe with the remaining batter. 

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After making the crepes, fill them with warm spinach, turkey, and mushroom mixture and serve immediately.

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