Recipe

Turkey Mushroom Crepe Cake Recipe


Turkey Mushroom Crepe Cake Recipe
Add Step-by-Step Photos 		Pat2me / All my dishes
1 year, 2 months ago
An elegant way to use up leftover turkey. I found this recipe years ago in a book entitled simply "Crepes', I have included their photo This can be prepared up to 24 hours in advance and refrigerated
Prep:60m Cook:25m Servings:6

Pat2me

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Ingredients
  • Savory Crepes
  • 2 large eggs
  • 1 C milk
  • 1/3 C water
  • 1 c flour
  • 1/4 tsp salt
  • 2 Tbl butter, melted, plus 2 or 3 tsp for coating the pan
  • Mornay Sauce (or use Knorr package)
  • 2 Tbl butter
  • 4 Tbl flour
  • 1 1/2 C milk
  • 3/4 C chicken broth
  • salt and freshly ground pepper
  • 1/8 to 1/4 tsp nutmeg
  • 1 C (4 oz) Gruyere cheese
  • Filling
  • 2 Tbl butter
  • 2 shallots or green onion (white part only), chopped
  • 1 1/2 C (12 oz) sliced mushrooms
  • 4 1/2 C ( 1 1/4 lbs) diced cooked turkey or chicken
  • 3 Tbl minced parsley
  • 1/4 C Gruyere cheese

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

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Comments

yardsailor 1 year, 2 months ago said:
This looks a fantastic dish for a brunch. Can't wait to try it. Thanks


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