Foodie Friday-Chicken or Turkey Crepes

Today's recipe is Chicken Crepes and is a good one for that leftover Turkey that we will be having next week. I just substituted turkey for the chicken called it for. The recipe is from a local restruant , The Lion House,  that is known for it's wonderful food.  Crepes are easy to make, they just take patience and time.  You can make them ahead and refrigerate them well covered.  Just let them return to room temperature before using for best results.

Crepes

3 eggs
1/2 cup milk
1/2 cup water
3 T. melted butter
3/4 cup flour
1/2 t. salt
Combine all ingredients in blender container; blend about 1 minute.  Scrape down sides with rubber spatula and blend about 30 seconds more.  Refrigerate for 1 hour.  To cook:  Heat frying pan on medium-high heat just hot enough to sizzle a drop of water.  Brush lightly with melted butter.
 For each crepe:

To begin start with a small nonstick frying pan if you don't have a special crepe pan (which I don't).

Pour in just enough batter to cover bottom of pan, tipping and tilting pan to mover batter quickly over bottom.  If crepe has holes, add a drop or two of batter to patch.

Cook until light brown on bottom and dry on top.  Remove from pan using a fork to lift edge and then pick it up with fingers, but be careful it will be hot.

I like to use these pre-cut wax paper squares for ease, or you can cut your own.  Stack on plate as each one is cooked.  Makes 12-16 crepes.

Filling:

2 cups turkey, cooked and cut into pieces

1/2 c. cheddar cheese, shredded

1 (15 oz.) can pineapple tidbits (reserve juice)

1/2 cup chopped almonds

1 can cream of chicken soup

1/3 c. pineapple juice

1/2 tsp. thyme

1/2 tsp. lemon pepper

Preheat oven to 300 degrees.

Mix chicken, cheese, pineapple and almonds with chicken soup and pineapple juice.  Add thyme and lemon pepper; mix ingredients together thoroughly.  Place 1/4 cup mixture in center of each crepe and roll.

Place crepes with seam-side down in oiled baking pan.  Cover with aluminum foil and heat in oven for 30 minutes.  When ready to serve arrange 2 crepes for each serving.  Spoon glaze over crepes

Glaze:

4 T. butter

4 T. flour

3 c. chicken stock

1/4 tsp. basil

1/2 tsp. rosemary

1/2 tsp. rubbed sage

Melt butter in heavy saucepan.  Add flour and stir into paste.  Add chicken stock and seasonings; cook until thickened.  Enjoy! (Because I made these ahead and froze them, I don't have the after photo to show-sorry)

To check out other great recipes visit Michael at Designs by Gollum who is our host for Foodie Friday.

Have a great Thanksgiving!