How to make it

  • Savory Crepes
  • Place all ingredients, except butter for coating pan, in a blender.
  • Blend 5 seconds, stir down and blend again until completely mixed
  • Refrigerate, covered for at least an hour or up to 24 hours
  • Gently stir batter if separated, Heat the crepe pan and coat with butter
  • spoon in 2 to 3 Tbl of batter for a 6 or 7 inch crepe, about 1/4 C for a 9 or 10 inch crepe
  • Turn and tilt pan to cover bottom and cook until aln=most dry on top and lightly browned on edges, about 1 minute
  • Flip using fingers or spatula and cook about 15 seconds; remove to a towel lined plate to cool; repeat with remaining batter
  • Mornay Sauce
  • In a medium saucepan melt butter, add the flour, and blend thoroughly
  • Stir in the milk, broth,salt and pepper to taste, and nutmeg adding a little at a time until mixed well.
  • Whisk until sauce thickens and begins to boil
  • Reduce heat and simmer 2 - 3 minutes; stir in Gruyere
  • Remove from heat and set aside
  • Filling
  • In a large skillet over medium heat, melt 2 Tbl butter and saute the shallots for 1 minute or until transparent
  • Add the mushrooms and saute until soft
  • Reserve 1 C of the Mornay Sauce for topping; mix turkey, and parsley into the mushrooms with remaining sauce
  • Assembly Preheat oven to 375
  • Using 8 (6 or 7 inch) crepes; place a crepe in a greased 9 inch pie plate and cover with 2/3 C of the filling, repeat, leaving top crepe unfilled
  • spread the reserved Mornay Sauce over the top crepe and sprinkle with the remaining 1/4 C Gruyere
  • Cover and refrigerate up to 24 hours at this point , if desired, but allow cake to come to room temperature before baking
  • Bake at 375 F for 20 to 25 mintues, or until heated through
  • Cut into wedges and serve at once

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  • yardsailor 10 years ago
    This looks a fantastic dish for a brunch. Can't wait to try it. Thanks
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