Turkey Crepes

Crepes

• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups milk
• 2 eggs
• 1 TBSP butter, melted

Filling

• 3 TBSP butter
• 2 TBSP flour
• 1/2 tsp salt
• 2 cups turkey or chicken broth
• 2 cups turkey, cooked and finely chopped
• 1/2 cup apple, chopped
• 1/4 cup celery, chopped
• 2 TBSP onion, chopped
• 1/2 cup cheddar cheese, shredded

Crepes

1. Beat all the crepe ingredients until smooth. Lightly grease 7 or 8" skillet with butter; heat over medium heat until bubbly. Ladle 1/4 cup into skillet and rotate to coat the bottom of the pan. Cook until light brown, then flip and cook the other side until light brown. Stack crepes, placing waxed paper between each. Cover to prevent drying.

Filling

1. Preheat oven to 350°F.
2. Heat butter in saucepan over low heat until melted. Stir in flour and salt. Cook over low heat, stirring constantly until the mixture is smooth and bubbly. Remove from heat and stir in broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
3. Mix turkey, apple, celery, onion and 1 cup of thickened broth. Place about 1/4 cup of filling on the center of each crepe; roll up. Place, seam side down, in ungreased 13 x 9 x 2" baking dish. Pour remaining broth over crepes. Sprinkle cheese on top.
4. Bake, uncovered, for 20 minutes or until crepes are hot and cheese is melted.