Spicy Turkey and Smoked Gouda Crepes



4 1-1/2 to 2 lbs each TURKEY LEGS

1/4 c extra virgin olive oil

1 Medium celery rib, cut into 1/4-inch dice

1 Medium carrot, cut into 1/4-inch dice

1 Medium onion, cut into 1/4-inch dice

4 Sprigs fresh thyme

1 Large bay leaf

6 Cloves garlic, peeled

Salt and freshly ground black pepper To taste

4 c water

1/4 c extra virgin olive oil

2 Medium jalapeno peppers, seeded and finely sliced

3 ripe red tomatoes, diced

1 Small Spanish onion, diced

1/4 lb domestic mushrooms, stems removed and qtered

1 Large Idaho potato, unpeeled and diced

1 Clove garlic, peeled

1 Large bay leaf


12 10-inch buckwheat crepes

1 c smoked Gouda, grated

1 c cilantro, coarsely chopped DIVIDED


Turkey Legs

Pat turkey legs dry.

Heat olive oil and lightly brown turkey legs with celery, carrots, onions, thyme, bay leaf and garlic. Add salt and black pepper. Add water.

Cover and cook legs gently for about 1 to 1½ hours, Stirring occasionally. Allow the turkey to simmer slowly, but do not boil. Cook until turkey legs are cooked through and moist.

Remove turkey legs to a pan and set aside until cool enough to handle. Remove skin and discard. Take meat from the bone and cut into chunks.

Skim fat from the stock. Strain stock and reserve liquid for crepe filling.

Crepe Filling

Warm a 2-quart sauté pan. Add oil. Add jalapeno, tomatoes, onion, mushrooms, potato, garlic and bay leaf. Toss quickly.

Add reserved turkey and stock. Simmer slowly until potatoes are tender. Remove from heat and set aside. Season lightly.

Crepe Assembly

Lay out 12 large crepes. Using a slotted spoon, drain the turkey vegetable mixture and place in the center of the crepes, distributing evenly. Add 1 tablespoon liquid to each crepe and 1 tablespoon cheese. Wrap crepes into pockets.

Reheat in a 350 degree F oven for 5 minutes or until heated through.

Dust lightly with additional cheese and chopped cilantro.

Nutrition Facts

470 Total Calories

150 Calories from Fat

17 g Total Fat

26 % Daily Total Fat

4 g Saturated Fat

23 % Daily Saturated Fat

190 g Cholesterol

63 % Daily Cholesterol

460 mg Sodium

19 % Daily Sodium

30 g Total Carbohydrates

10 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

11 g Sugars

47 g Protein

8 % Daily Protein

30 % Daily Vitamin C

10 % Daily Calcium

20 % Daily Iron