Turkey-spinach crepes

1 Servings

Ingredients

Quantity Ingredient
10 tablespoons Margarine
2½ cup Chopped onion
1¼ pounds Mushrooms
10 packs (10 ounce) frozen chopped spinach, defrosted and squeezed VERY DRY
Salt and pepper to taste
5 cups Diced turkey (up to 8)
15 ounces Cream cheese
1⅔ cup Sour cream
10 teaspoons Dijon mustard
5 Quick dashes nutmeg
9 tablespoons Margarine
9 tablespoons Chopped green onion
6 tablespoons Diced pimientos
9 tablespoons Flour
¾ teaspoon Salt
3 dashes White pepper
2¼ cup Milk
3 cups Chicken broth

Directions

SAUCE FOR CREPES

Several people have asked me to forward my crepe filling recipes. This recipe for Turkey Spinach Crepes serves two purposes, because it makes great crepes (all my spinach-hating kids love it) and it freezes extremely well and satisfies Patti's request for things to double and freeze. I used to make a full recipe (filling for 50 crepes) and freeze half so that I'd have an "emergency dinner". Once when I went out to get it, I found my step-son Jeff had been chopping off a chunk and eating it as an after-school 'treat', the skunk! I reminded him that "you are what you eat"!

I got it from a friend down the street who got it from a caterer (sorry, don't remember the caterer's name). It was used for Joan's son's wedding rehearsal dinner.

Saute onion in margarine with mushrooms. Add cream cheese, stir until cheese is melted. Add mustard, stir in all other ingredients. Makes filling for 50 crepes (less if you like them very full. Freezes extremely well.

SAUCE FOR CREPES: Saute onion and pimientos in margarine until tender.

Blend in flour, salt, pepper, as you would for white sauce. Then add milk and chicken broth and stir until thick. Makes 2 quarts Posted to TNT - Prodigy's Recipe Exchange Newsletter by kaypurdy@... (Susan Kay Purdy Chapman) on Mar 18, 1997

Related recipes