Turkey Crepes (Savory Nalesniki)
Try this Turkey Crepes Savory Nalesniki recipe or contribute your own.
Try this Turkey Crepes Savory Nalesniki recipe or contribute your own.
- 1 medium onion finely chopped
- 1 cup milk
- 1/4 tsp salt
- 1 tbsp olive oil
- 4 large eggs
- 3 tbsp olive oil
- 1 tbsp water
- 1/2 cup lukewarm water
- 4 tbsp unsalted butter melted. plus more to sautã©.
- (i have made crepes with extra light olive oil in
- 1 cup all-purpose flour (or use 1/2 cup whole wheat flou
- 1/2 lb leftover turkey meat (dark and/or white meat)
- 1/2 lb mushrooms sliced
- 1 carrot, finely grated (or 4 tiny awkward ones from
- 1/2 tsp salt and 1/4 tsp pepper
- Carbohydrate 4.25280124872284 g
- Cholesterol 306.353333336715 mg
- Fat 17.9647887137027 g
- Fiber 0.907920887159394 g
- Protein 10.4622856110055 g
- Saturated Fat 7.99726235921109 g
- Serving Size 1 1 (12 crepes total) (216g)
- Sodium 271.758936610767 mg
- Sugar 3.34488036156344 g
- Trans Fat 1.91276968461784 g
- Calories 217 calories
Step-by-step
- In a blender, combine all of the crepe ingredients in the order listed. Blend until smooth.
- Melt a dot of butter in a large non-stick skillet over medium heat (two skillets speed up the process).
- Pour 2-3 tablespoons of batter into the skillet (depending on skillet size; a large skillet needs 3 Tbsp). Use a 1-ounce measuring cup or ladle.
- Once the pan is preheated, use a spatula to lightly coat the bottom with the butter dot. Pour in batter and swirl the pan to coat the bottom. Fill in any cracks with a dab of batter.
- Once the first side is lightly golden, flip with a thin-edged spatula (may take less than a minute).
- Cool crepes on a cutting board before stacking.
- Heat a large skillet over medium/high heat. Add 2-3 Tbsp olive oil.
- Sauté sliced mushrooms, grated carrot, and diced onion until soft (7-10 min), stirring occasionally. Season with ½ tsp salt and ¼ tsp pepper.
- Grind the turkey with the mushroom/carrot/onion mixture using a meat grinder with the large hole attachment (a food processor might work).
- Stir to combine. If dry, add 1 Tbsp olive oil and 1 Tbsp water.
- Spread 2 Tbsp of the meat mixture on each crepe and spread to the edges.
- Roll up like a log or fold twice for a triangle.
- Serve with sour cream.
Turkey Crepes: A Savory Thanksgiving Leftover Makeover
Thanksgiving is a whirlwind of family, friends, and, of course, a mountain of delicious leftovers. While turkey sandwiches are a classic, sometimes you crave something a little more… creative. That's where these savory turkey crepes come in. A delightful twist on a traditional dish, these crepes transform Thanksgiving leftovers into an elegant and surprisingly easy meal that’s perfect for a cozy night in or even a sophisticated brunch.
As a busy mom, I’m always on the lookout for recipes that are both delicious and efficient. These crepes fit the bill perfectly. They use up leftover turkey in a way that feels fresh and exciting, not like you're just eating yesterday's dinner. The best part? My four-year-old even loves them! It's a win-win for everyone. The creamy texture of the crepe batter, combined with the savory filling of turkey, mushrooms, and carrots, creates a symphony of flavors that dance on your taste buds. And the simple elegance of the dish makes it feel like a special occasion, even if it's just a Tuesday night.
The Crepe Batter: A Foundation of Flavor
The beauty of this recipe lies in its simplicity. The crepe batter is incredibly easy to make; just blend all the ingredients together and you’re good to go. I prefer using a blender for a perfectly smooth batter, ensuring that every crepe is thin and delicate. The addition of melted butter adds a richness that elevates the crepes from ordinary to extraordinary. Feel free to experiment with different types of milk or even add a touch of your favorite herbs to the batter for a unique twist.
The Savory Filling: A Thanksgiving Remix
This is where the magic of Thanksgiving leftovers truly shines. I’ve used leftover turkey, mushrooms, and carrots to create a filling that’s both hearty and flavorful. The mushrooms add an earthy depth, while the carrots provide a touch of sweetness. I use a meat grinder to create a fine texture for the filling, ensuring that it’s easy to spread evenly over the crepes. If you don't have a meat grinder, a food processor can work just as well, though it might result in a slightly chunkier filling. Seasoning the mixture with salt and pepper is key to balancing the flavors of the filling.
Rolling and Serving: Simple Elegance
Once you have your crepes and filling ready, assembling the dish is a breeze. Simply spread a generous amount of the turkey mixture onto each crepe, then roll them up. I find that rolling them into logs is easiest for little hands, and they look pretty too! You can also fold them in half twice to create triangle-shaped crepes, perfect for a more elegant presentation. A dollop of sour cream or a sprinkle of fresh herbs adds a finishing touch that elevates these simple crepes into something truly special.
Beyond the Basics: Endless Possibilities
The beauty of this recipe is its versatility. Feel free to experiment with different fillings to suit your taste and what you have on hand. Sautéed spinach and feta cheese would make a delicious vegetarian alternative, or leftover chicken could easily replace the turkey. You could even add some spices to give it a bit of a kick! The possibilities are endless, making this recipe a perfect base for your culinary creativity. Whether you’re looking for a quick weeknight meal or a creative way to use up leftover turkey, these savory turkey crepes are sure to become a family favorite. The combination of textures and flavors is a true delight, offering a surprising twist on traditional Thanksgiving leftovers. So, the next time you find yourself with a surplus of Thanksgiving goodness, don’t hesitate to give this recipe a try. You won't be disappointed!
