Turkey Crepes with Herb Cream Sauce

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.

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.

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.