Turkey Chive Crepes Food

CRISP TURKEY-STUFFED CREPES

Steps:

• In a medium bowl, whisk together flour, milk, 1/2 cup water, eggs, 2 tablespoons butter and 1/2 teaspoon salt. Cover and let stand for at least 1 hour.
• Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and 1/4 cup cheese. Season well with salt, pepper and nutmeg
• Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.
• Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes.

TURKEY CREPES

Steps:

• In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large saucepan, heat 2 tablespoons butter over medium heat. Add peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 minutes. Stir in remaining ingredients; heat through., Spread 1/4 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat remaining 1 tablespoon butter over medium heat. Cook crepes until golden brown, 2-4 minutes on each side.

TURKEY WITH SOUR CREAM AND CHIVE

Steps:

• Mix butter and olive oil in a pan. Slice turkey into sticks (5 cm x 1 cm). When the oil is hot, add turkey sticks and fry until gets slightly brown.
• Take out the turkey (into warm place) and add finely sliced onion, bacon and mushrooms (also sliced). Sauté it until onion and mushrooms become soft, add some flour, mix for a moment and add chicken stock.
• Mix to prevent flour becomes cloddy, add turkey, season and cook until meat become soft (20 min approx.).
• Add sour cream, heat it but not boil. Add chive and serve with: mashed potato, gnocchi, noodles, rice - whatever you like.

CHIVE-GINGER CREPES

Steps:

• In a blender or food processor blend all crêpe ingredients except chives and butter until smooth and transfer to a bowl. Let batter stand at room temperature, covered, 1 hour. Batter may be made 1 day ahead and chilled, covered.
• Add chives to batter and stir well. Heat a 6-inch non-stick skillet over moderate heat until hot. Brush skillet lightly with some butter and remove from heat. Half fill a 1/4-cup measure with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
• Cook crêpe until underside is golden and top appears almost dry, about 30 seconds. Turn crêpe over with a thin spatula and cook until underside is golden, 15 to 20 seconds more. Slide crêpe onto a kitchen towel and cool. Make more crêpes with remaining batter in same manner, brushing skillet lightly with butter for each crêpe and stacking cooked crêpes on another kitchen towel after they cool. Crêpes may be made 1 day ahead and chilled, stacked between sheets of wax paper and wrapped well in plastic wrap. Bring crêpes to room temperature before using.

TURKEY CHIVE CREPES

Steps:

• Whisk together flour, milk, water, eggs, yolks, chives, butter and salt in a bowl, for batter; let stand 30 minutes.
• Preheat oven to 375* and arrange rack in middle of oven. Butter a 15-by-10- by 2 inch shallow baking dish; set aside.
• Lightly brush a 7- to 8-inch nonstick skillet with butter and heat over moderatly high heat until hot but not smoking. Remove skillet from heat and pour in about 3 Tbl batter quickly swirling to coat bottom.
• Cook until crepe is set and begins to bubble, and bottom is golden brown, about 1 minute.
• Lift one edge of crepe with a spatula and flip over; cook until golden brown on the other side, about 45 seconds. Transfer to a sheet of waxed paper.
• Repeat with remaining batter brushing skillet with butter as needed, stacking crepes as cooked.
• Arrange crepes in a single layer on a clean dry surface and fill with a scant 3 Tbl each of turkey and stuffing, then top with about 1 Tbl cranberry.
• Roll up crepes, enclosing filling, and arrange seam side down, in prepared dish.
• Spoon 1 1/2 C gravy over top and bake, uncovered, until bubbling and heated through (about 20 minutes).
• Serve remaining cranberry and gravy on the side.