Turkey Crepes Mornay Recipe
Crepes:
1 C. flour
1/8 t. salt
3 eggs
1 1/2 C. milk
Melted butter or peanut oil
Filling and Sauce:
8 T. butter, divided
1/4 lb. mushrooms, chopped
6 green onions, chopped
2 T. parsley, chopped
2 C. cooked turkey, chopped
1 1/2 t. salt, divided
4 T. flour
2 C. milk
1/4 t. pepper
1/2 C. Swiss cheese, grated
1/3 C. Parmesan cheese, grated
3/4 C. cream
2 T. melted butter
1/3 C. seasoned breadcrumbs
Beat flour, salt and eggs to form a thick paste. Slowly stir in milk and beat
smooth. Let stand 1 hour. Make 18 crepes in a 7-inch pan. Stack between pieces
of waxed paper. Freeze 8 crepes for another use.
Saut� mushrooms, onions and parsley in 4 tablespoons butter until tender. Add
chicken and 3/4 teaspoon salt. Set aside. Melt remaining 4 tablespoons butter
over medium heat. Stir in flour until smooth. Slowly pour in milk and cook until
it boils and thickens. Add 3/4 teaspoon salt and pepper. Add cheeses and stir to
melt. Add 1 cup sauce to chicken mixture. Stir cream into remaining cheese
sauce. Fill crepes and place in greased 8 x 11-inch dish. Pour sauce over
crepes. Mix together butter and breadcrumbs. Sprinkle over crepes and bake at
350� F. for 20-30 minutes.
Servings: 8
Note: Time saving tip: You can now buy crepes already made in your grocery
store. Look in the deli or the dairy case.
Razzle Dazzle
Recipes
Don't forget to visit our other Recipe site at
That's My Home
Happy Thanksgiving!