Do you have leftover turkey meat? Then this wild turkey breast recipe is for you.
- 2 eggs
- 1 cup milk
- 1/4 tsp salt
- 3/4 cup flour
Place ingredients in bowl and beat with a mixer or whisk by hand.
Spray a 7 inch non-stick pan with oil and heat on medium. Pour 3 tablespoons of batter into the hot pan at a slight angle and rotating it around to cover bottom.
It only takes 35 to 40 seconds or so to cook, and flip it again; cooking the other side.
This makes 10 crepes.
PREHEAT oven to 350 degrees and spray a baking dish with oil.
Sauté the onion and mushrooms in the butter until tender. Set aside.
Mix the condensed chicken soup with the cheese and cooked turkey meat (if making the hot dish).
Add the mushroom mixture and stir to combine.
Fill each crepe and roll, placing the seam side down in a sprayed baking dish.
At this point you may bake them for 15 minutes and eat them without the cheese sauce. Or you may continue with the recipe and bake this with a cheese sauce.
Serve with sour cream.
If you don't like mushrooms, just substitute cooked asparagus (roasted or grilled is even better); it's delicious.
- 3 TBS butter
- 3 TBS flour
- 1-1/2 cups milk
- 2 TBS Cheez Wiz (or Velveeta)
- 1 chicken bouillon cube, divided in half
Melt the butter on low and then whisk in the flour. Cook for a minute and slowly whisk in the milk, stirring until combined. When it begins to get thicken add the cheese and half of the bouillon cube. Stir until thick and bubbly.
Bake for 15 minutes. Sprinkle with 1/2 cup cheese and bake another five minutes or until cheese is melted and crepes are heated through.