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
Scale
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.
