Turkey Crepes

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Servings: 4 Prep: 40 min Dairy Free Gluten Free Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Gluten Free All Purpose Flour, Almond Milk, Cooked Turkey, Ground Black Pepper, Nutmeg

Ingredients

For the crepes:

2 eggs

2 tablespoons extra virgin olive oil

1 cup gluten-free all-purpose flour

¼ teaspoon sea salt

1 cup almond milk

½ cup water

For the filling:

2 cups cooked turkey ⚠

12 ounces artichoke hearts

1 tablespoon extra virgin olive oil

8 ounces sliced mushrooms

1 teaspoon minced garlic

1 teaspoon dried rosemary

¼ cup white wine, optional

1 teaspoon sea salt, to taste

ground black pepper, to taste ⚠

For the sauce:

4 tablespoons extra virgin olive oil

½ teaspoon minced garlic

4 tablespoons gluten-free all-purpose flour

2 ½ cups almond milk

⅛ teaspoon nutmeg ⚠

2 tablespoons nutritional yeast, or to taste

½ teaspoon sea salt, or to taste

Instructions

1. For the crepes: In a small bowl, beat eggs.

2. In a large bowl, combine flour and salt. Make a well in center of bowl and add eggs, milk, water, and olive oil. Whisk until thoroughly combined and smooth.

3. Heat a small non-stick skillet over medium heat. Into dry skillet, ladle 1/4 cup batter and tilt to spread batter into a thin layer that covers the bottom of pan.

4. Cook for 2 minutes. Edges will look dry and begin to curl when it is ready to flip. Using a thin spatula, carefully flip and cook other side for 1 minute, or until golden brown. Remove to a plate and repeat with remaining batter.

5. Cover cooked crepes with a clean kitchen towel to keep warm until ready to use. While crepes are cooking, make the filling.

6. For the filling: Cube turkey, and coarsely chop artichoke hearts.

7. In a skillet over medium-high heat, heat olive oil and add mushrooms. Cook for 5 minutes, or until browned. Add in garlic, turkey, artichoke hearts, and rosemary. Stir and cook for 3 minutes, or until warmed through. Delgaze pan with wine. Season with salt and pepper to taste.

8. Cover, and keep warm on low while you prepare the sauce.

9. For the sauce: Heat olive oil in a saucepan over medium heat.

10. Add garlic and stir. Sprinkle flour over oil and whisk into a paste. Cook for 1 minute.

11. Slowly pour almond milk into roux, while continuously whisking. Keep whisking until mixture thickens, about 3-5 minutes.

12. Add nutmeg, nutritional yeast, and salt. Stir to combine. Taste and adjust seasoning and nutritional yeast to your liking.

13. To assemble, lay 2 crepes on each serving plate. Spoon filling into middle of each crepe. If you would like, drizzle a bit of white sauce over filling. Roll crepe, placing seam side down. Generously ladle sauce over top and enjoy!