FreeFree recipe · Christmas Leftovers
Turkey crêpes with white sauce
Tender stuffed crêpes baked under a silky white sauce.
- Yield
- 4 servings
- Prep
- 25 min
- Cook
- 50 min
- Resting / chilling
- 5 min
- Total time
- 1 h 20 min
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Ingredients
- 360 g leftover roast turkey, shredded
- 300 ml milk for the batter
- 100 g eggs without shells, about 2
- 160 g plain flour for the batter
- 15 ml oil for the batter
- 70 g chopped onion
- 15 ml olive oil for the filling
- 80 ml water for the filling
- 500 ml milk for the white sauce
- 35 g butter for the sauce
- 35 g plain flour for the sauce
- 100 g grated mozzarella
- 4 g salt
- 5 ml oil for greasing
Method
- Whisk batter milk, eggs, batter flour, oil and half the salt until smooth.
- Warm a lightly greased nonstick skillet over medium heat.
- Make 8 thin crêpes, cooking each for 1 minute per side until set.
- Soften onion in olive oil for 3 minutes.
- Add turkey and water; cook covered for 5 minutes until the meat reaches 74 °C (165 °F) at its center.
- Melt sauce butter over medium heat and stir in sauce flour for 1 minute.
- Gradually add sauce milk and whisk for 6 minutes until thick; add remaining salt.
- Fill and roll the 8 crêpes with the turkey.
- Cover with white sauce and mozzarella in a greased baking dish.
- Bake in a preheated 190 °C (374 °F) oven for 20 minutes until golden and 74 °C (165 °F) in the center.
You'll need
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Presentation
Serve 2 crêpes per person; enjoy immediately after preparation.
Suggested pairing
Use leftover roast chicken instead; without leftovers, fully cook and shred fresh turkey breast.
Storage
Keep the finished dish in a shallow covered container at 4 °C (40 °F) or below. Eat within 24 hours without exceeding 3 days from the original cooking of the leftovers. Do not reheat twice.
Make ahead
Within 2 hours of Christmas dinner, divide cooked leftovers into shallow covered containers and refrigerate at 4 °C (40 °F) or below. Use within 3 days of the original cooking; for later use, freeze promptly in dated, portioned containers. Thaw in the refrigerator, never on the counter. Reheat only the needed portion once.
Food safety
Discard perishable leftovers left unrefrigerated for over 2 hours (over 1 hour above 32 °C (90 °F)). Reheat previously cooked food to 74 °C (165 °F) at its center using a food thermometer, only once. Repurposing does not reset the storage clock. Check gluten, milk, egg and other allergens; when uncertain, discard. Promptly chill cooked rice due to Bacillus cereus risk.
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