Turkey Crepes Mornay

Yield: 8 servings

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 bread crumbs

Instructions

1. Beat flour, salt and eggs to form a thick paste. Slowly stir in milk and beat smooth. Let stand for 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 a greased 8 x 11 inch dish. Pour sauce over crepes.
13. Mix together butter and bread crumbs. Sprinkle over crepes and bake at 350 degrees F for 20 to 30 minutes.

Notes

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