If you’re craving a delightfully savory and satisfying dish that feels both comforting and a little fancy, this Turkey Crepes (Savory Nalesniki) Recipe is exactly what you want to make next. Picture thin, tender crepes folded over a rich turkey and vegetable filling that’s bursting with flavor, texture, and a touch of elegance. Perfect for using up leftover turkey or turning plain ingredients into a dish that impresses, these crepes bring together simple ingredients in a way that feels special enough for a weekend brunch or an easy weeknight dinner.
Ingredients You’ll Need
Creating these Turkey Crepes (Savory Nalesniki) involves straightforward, accessible ingredients that deliver incredible flavor and texture. Each component plays an essential role: the crepe batter provides a delicate wrapper, while the filling layers savory depth and freshness into every bite.
- ½ cup lukewarm water: Helps to create a smooth batter without lumps and keeps the crepes light.
- 1 cup milk: Adds creaminess and tenderizes the crepe texture beautifully.
- 4 large eggs: Provide structure and richness to the batter for pliable crepes.
- 4 Tbsp unsalted butter, melted (plus more for sautéing): Adds richness and prevents the crepes from sticking during cooking.
- 1 cup all-purpose flour (or ½ cup whole wheat + ½ cup all-purpose): The base of the crepes, offering the perfect balance of softness and chewiness.
- ¼ tsp salt: Just enough to enhance all the flavors.
- ½ lb leftover turkey meat (dark and/or white): The star protein, adding hearty flavor and satisfying bite.
- 3 Tbsp olive oil: Ideal for sautéing vegetables and turkey, boosting the savory profile.
- ½ lb mushrooms, sliced: Bring earthiness and moisture to the filling.
- 1 medium onion, finely chopped: Adds sweetness and complexity when cooked down.
- 1 carrot, finely grated: Offers subtle sweetness and vibrant color to the filling.
- ½ tsp salt and ¼ tsp pepper: Season the filling perfectly without overpowering it.
- 1 Tbsp olive oil and 1 Tbsp water: Used together for finishing the filling to the right consistency.
How to Make Turkey Crepes (Savory Nalesniki) Recipe
Step 1: Prepare the Crepe Batter
Start by whisking together the lukewarm water, milk, eggs, and melted butter until thoroughly combined. Gradually sift in the flour and salt, stirring continuously to create a thin, smooth batter. This mixture should be slightly runny — perfect for coating the pan in a delicate layer. Let it rest for about 15 minutes to ensure the flour fully hydrates, which will help produce tender crepes.
Step 2: Cook the Crepes
Heat a non-stick pan over medium heat and lightly butter it. Pour a small ladle of batter into the pan, tilting it quickly in all directions to create an even, thin layer. Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden, then carefully flip and cook for another 30 seconds. Transfer the crepe to a plate and repeat until all batter is used, stacking the crepes with a light sprinkle of butter between them to stay soft.
Step 3: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and grated carrot, sautéing until soft and fragrant. Toss in the sliced mushrooms and cook until they release their moisture and become tender. Finally, add the chopped leftover turkey, seasoning the mixture with salt and pepper. Stir in the olive oil and water to gently moisten the filling and warm everything through — this creates a well-rounded savory filling that’s juicy but not wet.
Step 4: Assemble the Crepes
Lay out each crepe on a flat surface. Spoon a generous amount of the turkey and vegetable filling onto the center. Fold the crepe over the filling like a neat envelope or roll it gently for a neat presentation. Repeat with all crepes, then warm them briefly in a pan if desired before serving to meld the flavors and ensure they’re hot all the way through.
How to Serve Turkey Crepes (Savory Nalesniki) Recipe
Garnishes
A dollop of sour cream or a sprinkle of fresh chopped herbs like dill or parsley takes the dish to another level — the creamy tang or herbaceous freshness balances the savory richness of the turkey filling perfectly. A little cracked black pepper on top can add a subtle kick to each bite.
Side Dishes
Serving these crepes alongside a crisp green salad or pickled vegetables enhances the meal with bite and brightness. For a heartier option, a bowl of borscht or a simple beet salad pairs beautifully, offering a nod to traditional Eastern European flavors that complement the savory crepes.
Creative Ways to Present
Consider arranging the crepes in a circle on a large serving plate, garnished with vibrant microgreens or edible flowers for a stunning visual. Alternatively, cut the crepes into smaller, sushi-like bites for a party-friendly appetizer that’s both elegant and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Turkey Crepes (Savory Nalesniki) keep well when stored in an airtight container in the refrigerator for up to three days. To prevent the crepes from becoming soggy, separate layers with parchment paper or foil.
Freezing
You can freeze the assembled crepes individually wrapped in plastic wrap and placed in a freezer bag. This makes for a quick and delicious meal later — they can be frozen for up to two months without losing their flavor or texture.
Reheating
Reheat frozen or refrigerated crepes gently in a skillet over medium-low heat until warmed through, or use the microwave on a medium setting. Adding a splash of water helps revive moisture, ensuring the crepes don’t dry out.
FAQs
Can I use fresh turkey instead of leftovers?
Absolutely! If you have fresh turkey, cook it thoroughly before adding it to the filling. Just be sure to season well and gently cook with the vegetables to develop those deep flavors.
Are Turkey Crepes (Savory Nalesniki) versatile for different fillings?
Definitely! While this recipe focuses on turkey and vegetables, you can swap the filling with cheese, spinach, or even other meats like chicken or ham. The crepe wrapper is a wonderfully adaptable canvas.
Can I prepare the crepe batter in advance?
Yes, the batter can rest in the fridge for up to 24 hours. In fact, resting the batter overnight can improve the texture of the crepes and make cooking them easier.
Is it okay to substitute olive oil for butter in the batter?
Yes, light olive oil is a great substitute and will yield tasty, tender crepes. It’s a healthier alternative and can give a slight fruity note to the dish.
What’s the best way to prevent crepes from sticking to the pan?
Use a well-seasoned non-stick pan or crepe pan, lightly butter and heat it properly between each crepe. Too high heat or too much batter can cause sticking, so aim for medium heat and thin layers.
Final Thoughts
Bringing these Turkey Crepes (Savory Nalesniki) Recipe to your table is like sharing a little piece of comfort and tradition with your loved ones. It’s a dish that feels special without fuss, combining familiar flavors with a touch of elegance. I encourage you to give this recipe a try — you might just find it becomes your new favorite way to enjoy turkey!
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Turkey Crepes (Savory Nalesniki) Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings (12 crepes total)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Eastern European
Description
These Turkey Crepes (Savory Nalesniki) combine tender leftover turkey with sautéed vegetables wrapped in delicate, thin crepes. This Eastern European-inspired dish is perfect as a savory brunch or light dinner, featuring a balanced mix of protein and veggies wrapped in a soft, buttery crepe.
Ingredients
Crepes
- ½ cup lukewarm water
- 1 cup milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted (plus more for sautéing)
- 1 cup all-purpose flour (or ½ cup whole wheat flour and ½ cup all-purpose flour)
- ¼ tsp salt
Filling
- ½ lb leftover turkey meat (dark and/or white meat), chopped
- 3 Tbsp olive oil
- ½ lb mushrooms, sliced
- 1 medium onion, finely chopped
- 1 carrot, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp water
Instructions
- Make the crepe batter: In a large bowl, whisk together lukewarm water, milk, eggs, melted butter, and salt until fully combined. Gradually sift in the flour while whisking to avoid lumps. The batter should be smooth and slightly runny. Let it rest for 15 to 30 minutes to relax the gluten and improve texture.
- Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan and quickly swirl to coat the bottom evenly in a thin layer. Cook for about 1 to 2 minutes until the edges lift, then carefully flip and cook the other side for another 30 seconds. Remove and set aside. Repeat with remaining batter, stacking crepes with parchment paper between to prevent sticking.
- Prepare the filling: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 to 4 minutes. Stir in grated carrot and cook for another 2 minutes. Add the sliced mushrooms, season with salt and pepper, and sauté until mushrooms release their moisture and begin to brown, about 5 minutes. Stir in the chopped turkey and cook until heated through, about 3 minutes. If needed, add 1 tablespoon of olive oil and 1 tablespoon water to keep the filling moist. Adjust seasoning to taste.
- Assemble the crepes: Spoon a generous amount of turkey and vegetable filling onto the center of each crepe. Fold the edges over the filling or roll the crepe to enclose it. Optionally, warm the assembled crepes in a skillet with a bit of butter for 1 to 2 minutes on each side until heated through and slightly crispy.
- Serve: Serve the Turkey Crepes warm with a side salad or sour cream for a complete meal.
Notes
- Resting the crepe batter is key for tender crepes.
- You can substitute butter with extra light olive oil in the crepes for a lighter option.
- Leftover turkey enhances flavor but fresh cooked turkey breast or thigh can be used.
- If mushrooms are too watery, sauté them separately to reduce moisture before mixing with turkey.
- These crepes can be made ahead and reheated gently in a skillet or oven.
