Turkey Crepe with Mushroom Sauce

Ingredients

• Flour6 tablespoon (48 g)
• Milk2/3 cup (161 ml)
• Egg1 count (55 g)
• Turkey Breast120 g
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Cornstarch1 teaspoon (3 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For the crepes, in a bowl beat the egg and half of the milk with a pinch of salt.

2. 2

   Step 2

   Add the sifted flour and beat again to obtain a mixture without lumps.

3. 3

   Step 3

   Use a non-stick pan, add the oil and spread over the base with a paper towel. Preheat over medium heat.

4. 4

   Step 4

   Once heated, pour in half of the mixture.

5. 5

   Step 5

   Once the bottom of the crepe has set, flip it over and let it cook completely. Repeat the process.

6. 6

   Step 6

   For the filling, heat a pan over high heat. While heating, cut the turkey into bite-size pieces and season with salt and pepper.

7. 7

   Step 7

   Once heated, add the turkey and brown on both sides. This will take 3-4 minutes.

8. 8

   Step 8

   Meanwhile, chop the garlic and slice the mushrooms.

9. 9

   Step 9

   When the chicken breast is browned, lower the heat to medium and add the garlic and mushrooms.

10. 10

    Step 10

    Stir-fry for about 2 minutes, cover and let cook for 5 more minutes until the mushrooms slightly reduce in size.

11. 11

    Step 11

    Separately, dilute the cornstarch in the remaining milk.

12. 12

    Step 12

    Once the mushrooms are done, gradually add and stir constantly until thickened. Turn off.

13. 13

    Step 13

    Fill the crepes with the mixture and sprinkle with chopped parsley.

14. 14

    Step 14

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey Crepe with Mushroom Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.