My husband and I came up with this recipe when we lived in Texas. It has traveled to Korea with us (as a perfect low carb meal) and is still going strong here in Kansas.
When I have a good thing, I just can't keep it to myself. With that being said, here is my Turkey Pot Pie Crepe recipe.
I hope your family loves it just as much as mine.
Crepes:
3 eggs
2/3 cup milk
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
1/4 teaspoon salt
1/3 cup whole wheat flour
*I used skim milk, 2 Tbsp of salted butter and no salt*
Directions:
Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 second
Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
Stir the batter well, pour 2 tablespoons into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
*I used a 1/3 cup*
Cook until the crepe edges are golden brown-about 1 minute.
Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
Transfer to a warm plate.
Repeat with the remaining batter, rebuttering the skillet when necessary.
~At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
Turkey Pot Pie filling:
1/2 cup carrots
1/2 cup celery
1/2 cup frozen corn
1/2 cup frozen green beans
1/2 cup frozen lima beans or green soy beans
1/2 cup frozen peas
1/2 cup diced onions
6oz diced chicken or turkey (We use Turkey Spam)
3 cups chicken broth
1 cup water w/ 1/2 all purpose flour (dissolved)
1 tsp ground thyme
3 Tbsp butter
Directions:
Use butter to sauté onions, carrots and celery until the onions are clear.
Add broth, thyme, and the remaining vegetables and turkey, bring to boil, reduce to simmer until vegetables are tender.
Add water/flour mixture, stir until thickened.
Turn off heat and set aside.
3 eggs
2/3 cup milk
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
1/4 teaspoon salt
1/3 cup whole wheat flour
*I used skim milk, 2 Tbsp of salted butter and no salt*
Directions:
Note: If you want to make regular crepes, not using whole wheat flour, use 3/4 cup milk, 2 tbs cold water, and substitute 3/4 cup white flour.
In a small bowl, beat the eggs, milk, melted butter, and salt until well combined-about 20 seconds.
Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well combined-about 1 minute.
Or blend the eggs, milk, butter, and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 second
Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
Stir the batter well, pour 2 tablespoons into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
*I used a 1/3 cup*
Cook until the crepe edges are golden brown-about 1 minute.
Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
Transfer to a warm plate.
Repeat with the remaining batter, rebuttering the skillet when necessary.
~At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
Turkey Pot Pie filling:
1/2 cup carrots
1/2 cup celery
1/2 cup frozen corn
1/2 cup frozen green beans
1/2 cup frozen lima beans or green soy beans
1/2 cup frozen peas
1/2 cup diced onions
6oz diced chicken or turkey (We use Turkey Spam)
3 cups chicken broth
1 cup water w/ 1/2 all purpose flour (dissolved)
1 tsp ground thyme
3 Tbsp butter
Directions:
Use butter to sauté onions, carrots and celery until the onions are clear.
Add broth, thyme, and the remaining vegetables and turkey, bring to boil, reduce to simmer until vegetables are tender.
Add water/flour mixture, stir until thickened.
Turn off heat and set aside.
Filling the crepes:
Use a 1/2 cup of pot pie mixture to fill your crepe.
Roll crepe around mixture and a extra pot pie on top. Use a 1/2 cup of pot pie mixture to fill your crepe.
Bon Appetite!!!
...that looks like this -->
No comments:
Post a Comment