Poultry Crepes

OK, this started as chicken crepes but we are trying it for the first time today as turkey crepes so we'll see how it goes.


Crepes
1 C. flour
1 C. sugar
4 eggs
1 tsp. sugar

Beat ingredients with a whisk and then put 1/3 C. of liquid into a hot buttered nonstick fry pan. Cook until brown, flip. Set these aside. This will make 7 crepes

Filling
1 can cream of chicken soup--low sodium
1/2 can water
1/8 C. Asiago cheese
1 C. turkey breast
1/2 tsp. salt
1/2 tsp. lemon peel
2 fresh sage leaves, ribboned
4oz. water chestnuts

Mix all ingredients together and place 1/4 in crepe and roll up. The above ingredients will fill 5 crepes. Chris is saving the last two crepes for some dessert ingredients later on.

Place filled crepes in a baking dish sprayed with non stick cooking spray. Top with more Asiago cheese. Bake at 350 degrees for 20-25 minutes.

As I said at the beginning of this post, you can do this with chicken. You can sub cream of mushroom soup, or cream of celery. You could veggies in the filling mixture, sub different kinds of cheeses and herbs.

You can also use the crepes for sweet treats...see the next post!