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Turkey Crepes Mornay
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- #94129
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Crepes
1 cup flour
1/8 teaspoon salt
3 eggs
1 1/2 cup milk
melted butter or peanut oil
Filling and Sauce
8 tablespoons butter, divided
1/4 pound mushrooms, chopped
6 green onions, chopped
2 tablespoons parsley, chopped
2 cups cooked turkey, chopped
1 1/2 teaspoon salt, divided
4 tablespoons flour
2 cups milk
1/4 teaspoon black pepper
1/2 cup Swiss cheese, grated
1/3 cup Parmesan cheese, grated
3/4 cup cream
2 tablespoons melted butter
1/3 cup seasoned breadcrumbs
directions
Beat flour, salt and eggs to form a thick paste. Slowly stir in milk and beat smooth. Let stand for 1 hour.
Make individual crepes in a 7-inch pan. Stack between pieces of waxed paper. Freeze additional crepes for another use.
Saute mushrooms, onions and parsley in 4 tablespoons butter until tender. Add turkey and 3/4 teaspoon salt. Set aside.
Melt remaining 4 tablespoons butter over medium heat. Stir in flour until smooth. Slowly pour in milk and cook until it boils and thickens. Add 3/4 teaspoon salt and pepper. Add cheeses and stir to melt.
Add 1 cup sauce to turkey mixture. Stir cream into remaining cheese sauce. Fill crepes and place in greased 8- x 11-inch dish. Pour sauce over crepes.
Mix together butter and breadcrumbs. Sprinkle over crepes and bake at 350 degrees F for 20-30 minutes.
added by
amergen
nutrition data
Nutritional data has not been calculated yet.
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