Turkey Crepes (Savory Nalesniki)
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 (12 crepes total)
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Course
Main Course, Lunch
Turkey Crepes (Savory Nalesniki)
Description
The Turkey Crepes, also known as savory nalesniki, are crafted from a smooth batter of water, milk, eggs, melted butter, flour, and salt, blended to achieve the right consistency. Cooking the crepes in butter in a non-stick skillet produces delicate, pliable pancakes with lightly golden edges. The filling combines finely chopped turkey, sautéed mushrooms, onions, and grated carrot, seasoned with salt and pepper for balanced flavor. Sautéing the vegetables and turkey together with olive oil and a touch of water ensures a juicy and well-mingled filling to be wrapped inside each crepe.
When assembled, these crepes offer a contrast between the soft exterior and the savory, slightly textured filling. They can be served warm as a satisfying meal that uses leftover turkey efficiently and incorporates vegetables for added nutrition and flavor. The method includes swirling batter in the pan for thin crepes and filling them generously before folding.
Since the batter uses common kitchen ingredients and leftovers, this recipe accommodates variation in the turkey portion. Using extra light olive oil instead of butter for the crepes is an option noted for a lighter texture. The instructions encourage patience through the initial crepe-cooking stage to achieve thin, tender crepes without tearing.
Ingredients
Ingredients for the Crepes Batter:
- ½ cup water lukewarm
- 1 cup milk
- 4 egg large
- 4 Tbsp butter melted. Plus more to sauté, unsalted
- I have made crepes with extra light olive oil in leu of butter with good results
- 1 cup all-purpose flour or use 1/2 cup whole wheat flour and 1/2 cup all-purpose
- 1/4 tsp salt
Ingredients for the Filling:
- 1/2 lb turkey meat dark and/or white meat, leftover
- 3 Tbsp olive oil
- 1/2 lb mushrooms sliced
- 1 onion finely chopped, medium
- 1 carrot finely grated (or 4 tiny awkward ones from the garden)
- 1/2 tsp salt 1/4 tsp pepper
- 1/2 tsp black pepper 1/4 tsp pepper
- 1 Tbsp olive oil
- 1 Tbsp water
Instructions
How to make the Crepes:
- In a blender, combine all of the crepes ingredients in the order they are listed. Blend until you have a smooth batter.
- Melt a dot of butter in a large non-stick skillet over medium heat (Note: two skillets make the process faster). Pour about 2 to 3 tablespoons of batter into the skillet, depending on the size of your skillet (A large skillet needs 3 Tbsp). I use a 1-ounce measuring cup to get me a quick measure. You can also use a ladle.
- Once the pan is preheated, use a spatula to coat the bottom of the pan lightly with the dot of butter. Pour in your 2-3 Tbsp of crepe batter and immediately swirl the pan to coat the bottom. It's ok to fill in any awkward cracks with a dab of batter. Your first crepe might turn out ugly. That's normal. Don't panic.
- Once the first side is lightly golden, flip the crepe over with a thin edged spatula. It could take less than minute depending on how hot your skillet s. In a good (unscratched) non-stick skillet, these flip very easily and do not stick to the pan. You also won't have to add the dab of butter with the rest of your crepes.
- Cool your crepes on a cutting board for a few minutes before stacking them.
How to Make the Turkey Filling:
- Heat a large skillet over medium/high heat. Add in 2-3 Tbsp olive oil. Saute sliced mushrooms, finely grated carrot and diced onion until they are all soft, stirring occasionally (7-10 min). Season the mixture with 1/2 tsp salt and 1/4 tsp pepper.
- Use a meat grinder with the large hole attachment to grind up the turkey along with your mushroom/carrot/onion mixture. (Note: I haven't tried with a food processor, but it would be a good experiment). Stir to combine. If your meat mixture seems to dry to spread, Add another 1 Tbsp of Olive oil and 1 Tbsp water.
- Spread 2 Tbsp of the meat mixture over your crepes and spread out to the edges with a spatula. Now you can roll them up like a log or fold them in half twice for a triangle crepes. It's up to you. True, they are easier to eat rolled up :)
- Serve with generous dollop of sour cream. :)
- My 4-year-old son loved these too! I hope you all had a fantastic Thanksgiving! Many of you are probably eating lots of leftovers. This tastes nothing like leftovers!
User Reviews
Overall Rating
5
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