© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3-3/4 c milk
3 Large eggs
3 tbsp fresh tarragon, chopped
3 tbsp unsalted butter, melted
1-1/2 c all-purpose flour
1-1/2 c whole wheat flour
1-1/2 lbs sharp Cheddar cheese, shredded
1-1/2 c heavy cream
1/2 tsp cayenne pepper
To Taste sea salt
To Taste freshly grated nutmeg
1/3 c unsalted butter
6 leeks, cleaned well & chopped fine
1 lb shiitake mushroom caps, sliced
2-1/4 lbs ROASTED TURKEY BREAST, sliced thin
3/4 lb Cheddar cheese, grated
3/4 c fresh chives, chopped
Prepare pancake batter in a blender by blending milk, egg, tarragon, melted butter, and 2 flours. Blend until batter becomes smooth.
Refrigerate at least 30 minutes before service.
Mix Cheddar cheese with cream and season to taste with cayenne, salt and nutmeg.
Heat 1/3 cup butter, add leeks and sauté until leeks are soft. Add mushrooms and cook for an additional 2-3 minutes. Season to taste.
Heat an 8-inch sauté pan and cook each pancake at medium high heat, turning once. Makes 36 pancakes.
For each order: lightly butter a heatproof dish and place 1 pancake on the bottom. Spread with cheese filling, add a second pancake and sprinkle with vegetable filling. Pile 3-ounces sliced turkey atop vegetable mixture. Add the last pancake and sprinkle lightly with additional Cheddar.
Bake in a preheated 450 degree F oven until hot throughout.
Slice the Napoleon on the diagonal, plate and sprinkle with fresh chives.
Total Calories 800
Calories from Fat 470
Total Fat 52 g
% Daily Total Fat 80
Saturated Fat 32 g
% Daily Saturated Fat 160
Cholesterol 250 g
% Daily Cholesterol 83
Sodium 1720 mg
% Daily Sodium 72
Total Carbohydrates 37 g
% Daily Total Carbohydrates 12
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 6 g
Protein 48 g
% Daily Protein 50
% Daily Vitamin C 15
% Daily Calcium 80
% Daily Iron 20