Turkey Crepes with Herb Cream Sauce

Culinary Setting
Cooking Style
Boneless Breast, Turkey Broth
Dish Type


3-1/2 c milk, chilled

3-1/2 c cold water

1 lb all purpose flour

13 Large egg whites

1/2 c vegetable oil

3 oz butter

13 oz leeks, chopped

13 oz celery, chopped

2-1/2 Pints TURKEY STOCK

2-1/2 Pints heavy cream

Cornstarch As Needed

Salt and white pepper To Taste

1/8 tsp nutmeg, freshly grated

1/8 tsp cayenne pepper

3/4 c fresh basil, chopped

7 oz butter substitute


1-1/2 tbsp garlic, minced

1-1/2 lbs green pepper, seeded and chopped

1-1/2 lbs red pepper, seeded and chopped

1-1/2 lbs button mushrooms, cleaned and sliced

3 lbs fresh spinach, cleaned, deveined, and chopped

Salt and white pepper To Taste



Place milk, water, flour and egg whites in the bowl of a food processor and combine until smooth.

Strain batter through a sieve and allow to rest for 15 minutes.

Brush non-stick crepe pan lightly with oil and heat to a medium heat. Ladle 1 ounce of batter into the pan and cook on the first side until edges begin to look dry.

Turn the crepe once and cook briefly on the second side. Remove from the pan and continue until all crepes are cooked. Yields 50 crepes.

Herb Cream Sauce

Heat large sauce pan, add butter; saute leeks and celery over medium heat for 2 minutes.

Add stock and simmer until vegetables are soft, about 4 minutes. Add cream, simmer 20 minutes or until slightly thickened. Strain into sauce pan and heat. Thicken with cornstarch if needed.

Season with salt, pepper, and nutmeg. Add cayenne and chopped basil. Hold for service.

Turkey mixture

In a braising pan, over medium heat, add butter substitute. Add turkey breast strips and garlic; saute 5 to 6 minutes. Add peppers and saute 2 minutes. Add mushrooms and spinach; cook another minute. Season to taste. Cool mixture.


Place turkey mixture in 2 crepes. Roll each crepe and place on lined half sheet pan.

Heat in preheated convection oven at 350 degrees F for 5 to 7 minutes or until internal temperature reaches 165 degrees F.

Place on warm plate and serve with 1-1/2 ounces of Herb Cream Sauce. Garnish as needed.

Nutrition Facts

550 Total Calories

250 Calories from Fat

14 g Total Fat

70 % Daily Total Fat

175 g Saturated Fat

58 % Daily Saturated Fat

175 g Cholesterol

58 % Daily Cholesterol

660 mg Sodium

28 % Daily Sodium

31 g Total Carbohydrates

10 % Daily Total Carbohydrates

4 g Dietary Fiber

16 % Daily Dietary Fiber

5 g Sugars

44 g Protein

150 % Daily Protein

150 % Daily Vitamin C

15 % Daily Calcium

25 % Daily Iron