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Turkey Crepes

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  Skim milk 3⁄4 Cup (12 tbs)
  Egg 1 Large
  All purpose flour 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Reduced calorie tub margarine 1 Tablespoon, melted
  Salt 1 Dash
  Diced cooked turkey 11 Ounce
  Cooked chopped broccoli 1 1⁄2 Cup (24 tbs)
  Non-fat sour cream 1⁄2 Cup (8 tbs) (10 Calories Per Tablespoon)
  Pitted black olives 15 Small, sliced
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon

1. To prepare crepes, in blender, combine milk, egg, flour, margarine, and salt. Blend on high speed until combined, about 1 minute. Refrigerate for 20 minutes.
2. Spray small nonstick skillet with nonstick cooking spray; heat for 1 minute. Pour scant 1/4 cup crepe batter into skillet;1/4 tilt to distribute evenly. Cook over medium-high heat until crepe is lightly browned, 1 minute. Carefully turn crepe over and cook 1 minute longer. Place on wax paper; top with second sheet of wax paper. Repeat to make 6 crepes, stacking between sheets of wax paper.
3. In medium bowl, combine remaining ingredients. Place 1/3 cup filling on lowerhalf of crepe; roll tightly to enclose. Repeat with remaining crepes and filling.
4. Spray a 12-inch round microwavable plate with nonstick cooking spray. Arrange filled crepes, seam-side down, in center of plate, like spokes of a wheel. Cover loosely with plastic wrap or damp paper towel. Microwave on High 3 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Turkey Crepes Recipe