Turkey Crepes

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!