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Tuesday, March 14, 2017

Crisp Turkey-Stuffed Crepes







Jane Sigal  
  Time 2 hours 
 Yield 6 servings 
Turkey
Featured in: The Remains Of The Day.

Ingredients
1 cup all-purpose flour
1 cup milk
2 large eggs, lightly beaten
2 tablespoons melted butter, more for brushing
 Salt
2 tablespoons extra virgin olive oil
¾ pound mixed fresh mushrooms, halved and thinly sliced
2 shallots, finely chopped
2 garlic cloves, finely chopped
½ teaspoon thyme leaves
5 ounces baby spinach, coarsely chopped
1 ½ cups shredded leftover turkey meat
¾ cup crème fraîche
2 tablespoons snipped chives
½ cup grated Parmigiano-Reggiano cheese
 Freshly ground pepper to taste
 Freshly grated nutmeg to taste


Preparation
1. 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.
2. 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
3. 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.
4. 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.
 
Adapted from Fran Boyer

Nutritional analysis per serving (6 servings)
367 calories; 21 grams fat; 9 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 19 grams protein; 124 milligrams cholesterol; 181 milligrams sodium

http://cooking.nytimes.com/recipes/1012891-crisp-turkey-stuffed-crepes



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