CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668d2851   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Turkey Crepes   
    Categories: Breads, Vegetables, Dairy, Poultry, Herbs   
         Yield: 6 servings   
       
         3 lg Eggs; room temp   
     3 1/4 c  Milk   
         2 c  A-P flour   
         1 ts Salt   
         1 ts Baking powder   
      
   MMMMM--------------------------FILLING-------------------------------   
         3 tb Butter; divided   
         1 c  Frozen peas & carrots;   
              - thawed   
       1/2 c  Chopped onion   
         3 tb A-P flour   
         1 c  Milk   
         1 c  Chicken broth   
         2 c  Chopped, cooked turkey   
       1/2 ts Salt   
       1/2 ts Minced fresh thyme   
              +=OR=+   
       1/4 ts Dried thyme   
       1/8 ts Pepper   
       
     In a large bowl, whisk eggs and milk. In another bowl,   
     mix flour, salt and baking powder; add to egg mixture   
     and mix well. Refrigerate, covered, 1 hour.   
        
     Heat a lightly greased 8-in. nonstick skillet over   
     medium heat. Stir batter. Fill a 1/4-cup measure with   
     batter; pour into center of pan. Quickly lift and tilt   
     pan to coat bottom evenly. Cook until top appears dry;   
     turn crepe over and cook until bottom is cooked, 15-20   
     seconds longer. Remove to a wire rack. Repeat with   
     remaining batter, greasing pan as needed. When cool,   
     stack crepes between pieces of waxed paper or paper   
     towels.   
        
     For filling, in a large saucepan, heat 2 tablespoons   
     butter over medium heat. Add peas and carrots and onion;   
     cook and stir until onion is tender, 8-10 minutes. Stir   
     in flour until blended; gradually whisk in milk and   
     broth. Bring to a boil, stirring constantly; cook and   
     stir until thickened, 5-8 minutes. Stir in remaining   
     ingredients; heat through.   
        
     Spread 1/4 cup filling down the center of each crepe;   
     fold sides and ends over filling and roll up. Wipe out   
     skillet. In batches, heat remaining 1 tablespoon butter   
     over medium heat. Cook crepes until golden brown, 2-4   
     minutes on each side.   
        
     Andrea Price, Grafton, Wisconsin   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... And I put OXO cubes in my gravy too.   
   --- MultiMail/Win v0.52   
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