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Turkey and Cranberry Crepes

By Rivka Freidman
Here's a great way to use up that leftover turkey meat.

Crepes:
¾ cup flour
½ teaspoon salt
¼ cup olive oil
1 cup almond milk
3 eggs
canola or grape seed oil for the pan

Blend all ingredients in blender until well combined. Transfer blender bowl to refrigerator and chill mixture for 30 minutes.

Now, before you start making crepes, there's something you need to know. You always throw the first crepe away. Repeat: you always throw the first crepe away. The first one will suck.

That's just the way it is. The pan's not yet hot enough, and the heat isn't evenly distributed, so
whatever you do, the first crepe hits the trash. Fret not: the rest will be great.

Now: heat a crepe pan or wide, shallow sauté pan over medium heat. When pan is hot, brush 1 tablespoon canola oil around pan. Ladle one small ladle full (about 3 oz.) of crepe batter into pan, immediately swirling to distribute. Wait 60 seconds, then use a wide spatula to flip. Cook 30 seconds on the other side, then transfer to a plate. Repeat with remaining batter, stacking crepes on top of each other.

Meanwhile, shred leftover turkey and warm in a low oven. Warm cranberry sauce as well.

When crepes have all been made, serve with warm turkey and cranberry stuff, and have your guests make their own stuffed crepes. It'll be the best leftover turkey you've ever had, guaranteed.

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