Turkey Mushroom Crepe Cake
From pat2me 15 years agoIngredients
- savory crepes shopping list
- 2 large eggs shopping list
- 1 C milk shopping list
- 1/3 C water shopping list
- 1 c flour shopping list
- 1/4 tsp salt shopping list
- 2 Tbl butter, melted, plus 2 or 3 tsp for coating the pan shopping list
- Mornay Sauce (or use Knorr package) shopping list
- 2 Tbl butter shopping list
- 4 Tbl flour shopping list
- 1 1/2 C milk shopping list
- 3/4 C chicken broth shopping list
- salt and freshly ground pepper shopping list
- 1/8 to 1/4 tsp nutmeg shopping list
- 1 C (4 oz) gruyere cheese shopping list
- Filling shopping list
- 2 Tbl butter shopping list
- 2 shallots or green onion (white part only), chopped shopping list
- 1 1/2 C (12 oz) sliced mushrooms shopping list
- 4 1/2 C ( 1 1/4 lbs) diced cooked turkey or chicken shopping list
- 3 Tbl minced parsley shopping list
- 1/4 C gruyere cheese shopping list
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
People Who Like This Dish 3
- lanceoferin Blackshear, GA
- yardsailor Seekonk, MA
- clbacon Birmingham, AL
- pat2me Nashua, NH
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments