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
8 lbs TURKEY BREAST STRIPS
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
Crepes
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.
Service
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.
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