Turkey Crepes (Savory Nalesniki)
Natasha's Kitchen recipe - Russian
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup lukewarm water
- 1 cup milk
- 4 large eggs
- 4 Tbsp unsalted butter (melted. Plus more to sauté.)
- 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
- 1/2 lb leftover turkey meat (dark and/or white meat)
- 3 Tbsp olive oil
- 1/2 lb mushrooms (sliced)
- 1 medium onion (finely chopped)
- 1 carrot (finely grated (or 4 tiny awkward ones from the garden))
- 1/2 tsp salt and 1/4 tsp pepper
- 1 Tbsp olive oil
- 1 Tbsp water
Instructions
- 1
In a blender, combine all of the crepes ingredients in the order they are listed. Blend until you have a smooth batter.
- 2
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.
- 3
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.
- 4
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.
- 5
Cool your crepes on a cutting board for a few minutes before stacking them.
- 6
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.
- 7
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.
- 8
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 :)
- 9
Serve with generous dollop of sour cream. :)
- 10
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!