TURKEY CREPES

TURKEY CREPES         Ramona Cox

    (great use for Thanksgiving leftovers

Batter : 1/2 cup flour  1 tsp. sugar (for dessert crepes) 1/2 tsp. salt, 1 cup milk, 4 eggs, 3 Tbs. melter butter, cool slightly.  Combine all but butter in blender- 15 seconds, scrape side. Start blender, adding butter.

Crepe Filling :  Boil in salted water : 2-4 stalks celery, and chopped onion. Mix 1/2 to 1 stick butter, 1/2 to 1 cup flour, 1 1/4 to 2 1/2 cups milk, pepper to taste,  dash of nutmeg, 1 to 2 cups chicken broth.

To 2 cups of sauce, add chopped celery, onion and turkey. To Remaining sauce- add grated cheese.  Fill crepes with turkey mixture and roll then cover with cheese sauce. 

*we usually 1 1/2 times batter and use smaller recipe for filling