Turkey/chicken, leek and mushroom crepes

January 02, 2015

These turkey or chicken leek and mushroom crepes are a great way to use leftover roast meat in a tasty comfort-food, with a creamy, cheesy filling.

1 egg
pinch salt
1/3 cup, 45g all-purpose/plain flour
1/3 to 1/2 cup milk
4oz/110g mushrooms
3oz/85g leek, around 1/2 a large
1 1/2 tbsp/ 15g butter
1/2 tsp dried thyme
3oz/ 85g cooked turkey or chicken, cut in chunks
1 tbsp flour
1/2 cup milk
1/2 cup/ 45g cheddar, grated

First make the crepe mixture - this is easiest with a hand blender but can be done by hand. Whisk the egg and salt together. Add the flour and 1/4 cup milk and mix until smooth. Add up to 1/4 cup more milk,...
See the full directions on my site

Nutritions

Calories
227

Sodium
231mg
9% DV

Fat
6g
10% DV

Protein
9g
19% DV

Carbs
31g
10% DV

Fiber
2g
10% DV

Low-Sodium Low-Carbohydrate