Turkey Dill Crêpes

Recipe courtesy of the National Turkey Federation.

Recipe Ingredients:

4 large plain crêpes (see recipe for Crêpes)
4 large eggs - divided use
4 ounces (3/4 cup) smoked or regular cooked turkey, diced
2 ounces (1/4 cup) button mushrooms, cleaned and sliced
2 ounces (1/2 cup) fresh spinach leaves, stemmed and coarsely chopped
1 ounce (2 tablespoons) sweet onions, diced fine
4 ounces (1 cup) Monterey Jack cheese, shredded
Optional Accompaniments: Hollandaise sauce, diced tomatoes, fresh dill weed

Cooking Directions:

Prepare the crêpes one at a time as follows:

1. Butter a large omelet pan, add 1 beaten egg
2. Place in pan a crêpe, brown side up, dip in egg, flip.
3. Add 1/4 amount of the turkey, mushrooms, onions and spinach
4. Add 1/4 cup Monterey Jack cheese.
5. Place under the broiler to melt.
6. Fold in half, top with several tablespoons of Hollandaise and garnish with diced tomatoes and fresh dill sprigs.

Makes 4 servings.

Recipe and photograph courtesy of the National Turkey Federation.