Turkey Bacon Crepes

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  • 2
  • Average
  • 30 mins
  • 90 mins
  • 10 mins
  • Average budget

Ingredients

  • For Filling:
  • 2-3 lb. turkey breast on the bone with skin
  • 1 lb. Cloverdale Pepper Bacon
  • 1 lb. crumbled bleu cheese
  • 1/2 lb. crumbled goat cheese
  • 1/4 lb. shredded port wine cheddar cheese
  • 1 lb. cremini mushrooms
  • 2 large white onions
  • 4 cups half and half
  • 2-tbl flour (measurement varies depending on how much bacon fat you end up with)
  • 1 bunch of broccoli tops
  • 1 tbl. Crushed garlic
  • 1 tbl. Butter
  • Salt
  • Pepper
  • Nutmeg
  • For Crepes:
  • 1/2 cup all purpose flour
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup water
  • pinch of salt
  • 2 tbl melted butter plus a little more for cooking crepes

Preparation

Step 1

On a foil lined baking sheet, rub turkey with olive oil, salt and pepper, and bake @ 425 for 1 hour or until juices run clear. Set aside to cool.

Step 2

Dice the onions and mushrooms so they are roughly the same size. Using ½ the rendered turkey fat, cook the onions over a medium low heat until soft and translucent. Salt and pepper to taste. Set aside. Using the remaining turkey fat, cook the mushrooms over a medium heat until they are soft. Salt and pepper to taste. Set aside.

Step 3

Set a large saucepan over medium heat. Chop the bacon up and render it down in the saucepan. When it is crunchy, remove the bacon and set aside on a paper towel to drain.

Step 4

Add the flour to the rendered bacon fat. (You should have equal amounts of fat and flour to make the roux). Cook for a few minutes until they combine and the mixture has the consistency of wet sand, and becomes a light amber color. Add the ½ and ½. Once the mixture starts to boil and begins to thicken, add the crumbled bleu and goat cheeses about a handful at a time. Stir constantly. Don’t add more until what you’ve already added is melted. Once the cheese is melted, add salt and pepper to taste. Add about ½ teaspoon of nutmeg. Turn off the heat and cover the pot.

Step 5

Remove the turkey skin and set aside. Cut the turkey into bite sized cubes and add to the cheese sauce. Fold in the cooked mushrooms, onions and about ¾ of the crumbled bacon.

Step 6

Heat 1 tbl. of butter in a sauté pan and add the garlic. Cook for 1 minute. Add the broccoli tops and cook for another 2 minutes or until bright green. Set aside.

Step 7

Whisk all crepe ingredients together til smooth. Set saute pan over medium heat and grease lightly with butter. Pour 1/4 cup of butter in pan and cook 2 minutes per side. Repeat for remaining batter. This should make 4 crepes.

Step 8

Put about 1/2 cup of turkey mixture in each crepe and roll them up like logs. Push a few broccoli tops into each end, but not far enough that they can’t be seen sticking out. Set the crepes side-by-side in a casserole dish. Sprinkle shredded port wine cheddar and the remaining crumbled bacon on top. Brown in the oven til the cheddar is melted and serve immediately.

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