Turkey Crepes Mornay

Time saving tip: You can now buy crepes already made in your grocery store. Look in the deli or the dairy case.

Ingredients

Crepes

  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 1/2 cups milk
  • Melted butter or peanut oil

Filling and Sauce

  • 8 tablespoons butter, divided
  • 1/4 pound mushrooms, chopped
  • 6 green onions, chopped
  • 2 tablespoons parsley, chopped
  • 2 cups cooked turkey, chopped
  • 1 1/2 teaspoons salt, divided
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1/4 teaspoon pepper
  • 1/2 cup Swiss cheese, grated
  • 1/3 cup Parmesan cheese, grated
  • 3/4 cup cream
  • 2 tablespoons melted butter
  • 1/3 cup seasoned breadcrumbs

Instructions

  1. Beat flour, salt and eggs to form a thick paste. Slowly stir in milk and beat smooth. Let stand 1 hour.
  2. Make 18 crepes in a 7-inch pan. Stack between pieces of wax paper.
  3. Freeze 8 crepes for another use.
  4. Sauté mushrooms, onions and parsley in 4 tablespoons butter until tender.
  5. Add chicken and 3/4 teaspoon salt. Set aside.
  6. Melt remaining 4 tablespoons butter over medium heat. Stir in flour until smooth.
  7. Slowly pour in milk and cook until it boils and thickens.
  8. Add 3/4 teaspoon salt and pepper.
  9. Add cheeses and stir to melt.
  10. Add 1 cup sauce to chicken mixture.
  11. Stir cream into remaining cheese sauce.
  12. Fill crepes and place in greased 8 x 11-inch dish. Pour sauce over crepes.
  13. Mix together butter and breadcrumbs. Sprinkle over crepes and bake at 350 degrees F for 20-30 minutes.

Servings: 8

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