Little Tike Turkey & Veggie Crepes

Ingredients

Yield:

4 Servings

• Crepe Batter

  • Buckwheat Flour - 1/3 Cup + 3Tbls
  • Olive Oil - 1 Tbls + 1 tsp (plus more for nonstick skillet)
  • Whole Milk - ¼ Cup
  • Water - 1/3 Cup (more if needed)
  • Salt - 1 small pinch

• Crepe Filling

  • Oven Roasted Sliced Deli Turkey - 6 ounces (1.5 ounce for each crepe)
  • Blanched Broccolini - 4 ounces (1 ounce for each crepe)
  • Shredded Swiss Cheese or Cheddar Cheese - 3 ounces (.75 ounce for each crepe)
  • Sautéed Yellow Onions
  • Crepe Batter - ¼ cup per crepe
  • Salt - pinch (to taste)

Preparation

Difficulty:

Easy

Time:

30 MinutesPrep Time

Total Time:

45 Minutes

1. Crepe Batter

   1. Place flour in a small bowl. Whisk in egg, oil, milk, water and salt.
   2. In a 10-inch-diameter nonstick skillet over medium high heat; brush pan with oil.
   3. Add ¼ cupful of batter to skillet; tilt to spread batter to coat the bottom of pan.
   4. Cook crepe until golden brown on bottom, 30 to 45 seconds, lowering heat if necessary to prevent burning.
   5. Turn crepe over and cook an additional 30 seconds.
   6. Transfer to a plate and repeat process with reaming batter.
   7. Stack crepes between parchment paper to prevent sticking.

2. Filling Crepe

   1. In a large skillet place sautéed onions, blanched broccolini, and turkey and cook till hot.
   2. Once hot turn off heat and sprinkle cheese of the top of mixture.
   3. Place the same nonstick skillet you cooked the crepes in over low heat, and lay 1 pre-cooked crepe in pan being careful not to break it, heat until warm.
   4. Place a ¼ of the turkey mixture and fold crepe like an envelope
   5. Serve with child’s favorite fruit as an accompaniment.