Smoked Turkey Cheddar Crepes
|Safflower oil||15 Milliliter|
|Smoked turkey breast||675 Gram|
|Mushrooms||250 Milliliter, sliced|
|Chicken stock||250 Milliliter|
|Cheddar||250 Milliliter, grated|
Whip the eggs, add the flour, salt and milk, and blend thoroughly with the oil.
Heat an 8" (20 cm) skillet and spray with non-stick food spray.
Add 3-4 tbsp (45 ml-60 ml) batter, fry to golden brown over medium heat.
Turn out and cool.
Fry the turkey and the mushrooms in the butter in a large skillet.
Sprinkle with flour and cook for 2 minutes.
Add the chicken stock and reduce heat, simmer for 5 minutes.
Stir in the cheese and continue cooking for 3 minutes.
Place equal amounts of filling in crepes, roll and serve.