Name: Turkey Pesto Crepes: A Delicious and Easy Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8-10 crepes
Ingredients: 1 cup all-purpose flour; 1 1/2 cups milk; 2 large eggs; 3 tablespoons melted butter, plus more for greasing the pan; 1/4 teaspoon salt; 1 tablespoon granulated sugar (optional, for a slightly sweeter crepe); 2 cups fresh basil leaves, packed; 1/2 cup grated Parmesan cheese; 1/3 cup pine nuts, toasted; 2 cloves garlic; 1/2 cup extra virgin olive oil; Salt and freshly ground black pepper to taste; 1 pound cooked turkey breast, sliced or shredded; 1/2 cup ricotta cheese; 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped; 1/4 cup grated mozzarella cheese; 2 tablespoons chopped fresh parsley; Salt and freshly ground black pepper to taste; Fresh basil leaves; Shaved Parmesan cheese; A drizzle of balsamic glaze

Turkey pesto crepes: Prepare to elevate your lunch or brunch game with a dish that's both sophisticated and surprisingly simple! Imagine delicate, savory crepes filled with a creamy, vibrant mixture of tender turkey, fragrant pesto, and melted cheese. It's a flavor explosion that will have everyone asking for seconds.

While crepes themselves have a rich history dating back centuries in France, the combination of turkey and pesto is a more modern, Italian-inspired twist. Pesto, originating in Genoa, Italy, has become a beloved sauce worldwide, known for its bright, herbaceous flavor. Marrying it with lean turkey and wrapping it in a delicate crepe creates a delightful fusion of cultures and tastes.

What makes these turkey pesto crepes so irresistible? It's the perfect balance of textures and flavors. The soft, yielding crepe gives way to a creamy, savory filling. The pesto adds a burst of freshness that complements the richness of the turkey and cheese. Plus, they're incredibly versatile! You can serve them as a light lunch, a satisfying brunch, or even a sophisticated appetizer. They are also a fantastic way to use up leftover turkey, making them both delicious and economical. Get ready to experience a culinary delight that's sure to become a new favorite!

Ingredients:

For the Crepes:

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
3 tablespoons melted butter, plus more for greasing the pan
1/4 teaspoon salt
1 tablespoon granulated sugar (optional, for a slightly sweeter crepe)

For the Pesto:

2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts, toasted
2 cloves garlic
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

For the Turkey Filling:

1 pound cooked turkey breast, sliced or shredded
1/2 cup ricotta cheese
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup grated mozzarella cheese
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste

Optional Garnishes:

Fresh basil leaves
Shaved Parmesan cheese
A drizzle of balsamic glaze

Making the Pesto:

Let's start with the pesto! You can use store-bought pesto if you're short on time, but homemade pesto is so much fresher and tastier. Trust me, it's worth the extra effort.

Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes, or until lightly golden and fragrant. Watch them carefully, as they can burn quickly. Remove from the skillet and let them cool slightly.
Combine Ingredients: In a food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, and garlic cloves.
Process and Drizzle: Pulse the food processor until the ingredients are coarsely chopped. Then, with the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
Season to Taste: Season the pesto with salt and freshly ground black pepper to taste. Give it a good mix and adjust the seasoning as needed.
Set Aside: Transfer the pesto to a bowl and set aside. You can store it in the refrigerator for up to a week, covered with a thin layer of olive oil to prevent it from browning.

Preparing the Crepe Batter:

Now, let's move on to the crepes. The batter is super simple to make, but it's important to get the consistency right for thin, delicate crepes.

Whisk Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar (if using). This helps to distribute the salt and sugar evenly throughout the flour.
Combine Wet Ingredients: In a separate bowl, whisk together the milk and eggs until well combined.
Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, whisking constantly to prevent lumps from forming. Continue whisking until the batter is smooth and free of lumps.
Add Melted Butter: Stir in the melted butter until it is fully incorporated into the batter. The butter adds richness and helps to prevent the crepes from sticking to the pan.
Rest the Batter: Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours. This allows the gluten in the flour to relax, resulting in more tender crepes.

Cooking the Crepes:

Cooking the crepes is the trickiest part, but with a little practice, you'll get the hang of it. The key is to use a non-stick pan and to cook the crepes over medium heat.

Heat the Pan: Heat a lightly oiled non-stick crepe pan or skillet over medium heat. You'll know the pan is ready when a drop of water sizzles and evaporates quickly.
Pour the Batter: Pour about 1/4 cup of crepe batter onto the hot pan. Immediately swirl the pan to evenly distribute the batter into a thin, circular layer. The thinner the crepe, the better!
Cook the First Side: Cook the crepe for 1-2 minutes, or until the edges are lightly golden and the top appears dry.
Flip and Cook the Second Side: Carefully flip the crepe using a thin spatula. Cook for another 30-60 seconds, or until the second side is lightly golden.
Stack the Crepes: Transfer the cooked crepe to a plate. Repeat the process with the remaining batter, stacking the crepes on top of each other. You can place a piece of parchment paper between each crepe to prevent them from sticking together.

Preparing the Turkey Filling:

While the crepes are cooling slightly, let's prepare the turkey filling. This filling is packed with flavor and is the perfect complement to the pesto and delicate crepes.

Combine Ingredients: In a medium bowl, combine the cooked turkey, ricotta cheese, sun-dried tomatoes, mozzarella cheese, and parsley.
Season to Taste: Season the filling with salt and freshly ground black pepper to taste. Mix well to ensure all the ingredients are evenly distributed.
Adjust Consistency: If the filling seems too dry, you can add a tablespoon or two of olive oil or a little more ricotta cheese to moisten it.

Assembling the Turkey Pesto Crepes:

Now for the fun part – assembling the crepes! This is where all your hard work comes together to create a delicious and satisfying meal.

Spread Pesto: Lay a crepe flat on a clean surface. Spread a thin layer of pesto over the entire surface of the crepe, leaving a small border around the edges.
Add Filling: Spoon about 1/4 cup of the turkey filling onto one half of the crepe.
Fold the Crepe: Fold the crepe in half, then fold it in half again to form a triangle. Alternatively, you can roll the crepe up like a burrito.
Repeat: Repeat the process with the remaining crepes, pesto, and filling.

Optional: Warming the Assembled Crepes:

While you can serve the crepes immediately, I like to warm them up slightly in a skillet or oven. This helps to melt the cheese and bring out the flavors of the filling.

Skillet Method: Heat a lightly oiled skillet over medium heat. Place the assembled crepes in the skillet and cook for 2-3 minutes per side, or until they are heated through and lightly golden brown.
Oven Method: Preheat the oven to 350°F (175°C). Place the assembled crepes on a baking sheet and bake for 10-15 minutes, or until they are heated through and the cheese is melted.

Serving the Turkey Pesto Crepes:

Finally, it's time to serve your delicious Turkey Pesto Crepes! Garnish them with fresh basil leaves, shaved Parmesan cheese, and a drizzle of balsamic glaze for an extra touch of elegance.

These crepes are perfect for a light lunch, a satisfying dinner, or even a special brunch. They're also a great way to use up leftover turkey from Thanksgiving or Christmas. Enjoy!

Conclusion:

And there you have it! These Turkey Pesto Crepes are truly a game-changer for lunch, brunch, or even a light dinner. I know, I know, crepes can seem intimidating, but trust me, once you get the hang of it, you'll be whipping them up like a pro. The combination of savory turkey, vibrant pesto, and creamy cheese nestled inside a delicate crepe is simply irresistible. It's a flavor explosion that will have you coming back for more, and honestly, who can resist that? But why are these crepes a must-try? Well, beyond the incredible taste, they're incredibly versatile. They're a fantastic way to use up leftover Thanksgiving or holiday turkey, transforming it into something exciting and new. Plus, they're surprisingly easy to customize to your own preferences. Don't have pesto on hand? Try a sun-dried tomato pesto or even a simple garlic and herb cream cheese spread. Want to add some extra veggies? Spinach, mushrooms, or roasted red peppers would be delicious additions. The possibilities are truly endless! Serving Suggestions and Variations: For a complete meal, serve these crepes with a side salad dressed with a light vinaigrette. A simple green salad with some cherry tomatoes and cucumbers would be perfect. Or, if you're feeling a bit more indulgent, try a Caesar salad. Looking for some variations? Here are a few ideas to get you started: * Mediterranean Crepes: Add some crumbled feta cheese, Kalamata olives, and chopped tomatoes to the filling for a Mediterranean twist. * Spicy Crepes: Add a pinch of red pepper flakes to the pesto or a drizzle of hot sauce to the filling for a bit of heat. * Vegetarian Crepes: Substitute the turkey with roasted vegetables like zucchini, eggplant, and bell peppers. * Breakfast Crepes: Add a fried egg on top of the filled crepe for a hearty breakfast option. These turkey pesto crepes are also perfect for meal prepping. You can make the crepes and the filling ahead of time and assemble them just before serving. They also reheat beautifully in the microwave or oven. Just be sure to store them in an airtight container in the refrigerator. I'm so excited for you to try this recipe! I truly believe you'll love it as much as I do. It's a delicious, easy, and versatile dish that's perfect for any occasion. So, what are you waiting for? Grab your ingredients and get cooking! I can't wait to hear what you think. Once you've made these Turkey Pesto Crepes, please come back and leave a comment below. Let me know how they turned out, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps other readers create their own perfect versions of this recipe. Sharing your experience will not only help others but also inspire me to create even more delicious and exciting recipes for you to enjoy. Happy cooking!