Breakfast
Creamed Turkey Medallion-Stuffed Crêpes
Ingredients
Creamed Turkey Medallion-Stuffed Crêpes
3 tbsp.
Olive oil or butter
1 cup(s)
Onions, small diced
¼ lb.
White button mushrooms, sliced
1 cup(s)
Turkey or chicken velouté (thickened broth, medium consistency)
12 oz.
Butterball Turkey Medallions
¼ cup(s)
Parmesan cheese
¼ tsp.
Chopped fresh rosemary
½ tsp.
Sea salt
¼ tsp.
Pepper
4 ea.
8-in. crêpes*
4 ea.
Sliced Swiss cheese (1-oz. slices)
8 ea.
Eggs, scrambled
2 tsp.
Thinly sliced green onions
Directions
- 1. Heat the olive oil or butter in a 10-inch sauté pan over medium-high heat and sauté the mushrooms and diced onions. Cook until the mushrooms are limp and the onions are light brown.
- 2. Add the velouté, turkey medallions, Parmesan cheese, rosemary, salt and pepper. Bring to a simmer and cook 3–4 minutes.
- 3. Arrange the crêpes into a non-stick pan and divide the hot turkey filling equally over half of each crêpe. Cover the filling with the other half of the crêpe and top each filled crêpe with one slice of Swiss cheese.
- 4. Place into a hot oven or under a salamander until the cheese melts.
- 5. Arrange onto a serving plate (carefully removing from the pan with a wide spatula) then sprinkle with the chopped chives.
- 6. Serve with fluffy scrambled eggs garnished with sliced green onions, also great with toasted French bread.
Ingredients
*Crêpes
1 cup(s)
Flour, all purpose
2 cup(s)
Milk
3 ea.
Eggs, large
—
Salt
1 oz.
Butter, melted
Directions
- 1. Combine flour and salt in a stainless steel mixing bowl; blend well.
- 2. Combine eggs and milk in stainless steel bowl; blend well.
- 3. Add liquid ingredients slowly to the dry, mixing continuously.
- 4. Rest batter for 30 minutes.
- 5. Add melted butter.
- 6. Prepare crêpes; crêpes must be light brown.
** Crêpes may be flavored.
Savory–Parsley, Basil, Pepper
Sweet–Orange flavor, Sugar, Vanilla - Note. Allow the crêpes to cool, then stack and wrap in plastic wrap. Crêpes are ready for the next preparation.
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