A Savory Crepe Cake

We have a ton of meat to go through from when Larry last had the smoker out, so I am creatively coming up with some new and tasty ways to use it all. Our 4th of July Feast This time, I was getting creative with his smoked turkey breast. I came up with a delicious crepe cake recipe using the turkey, along with spinach and mushrooms. When I told Larry I was planning on making crepes, he expected them in the normal, rolled up way. He was more than a little surprised when he came home and found them made as a savory crepe “cake” instead. But it was pleasant surprise.

Turkey, Mushroom and Spinach Crepe Cake

The Crepes

2 eggs

1 cup milk

1/3 cup water

1 cup flour

1/4 tsp salt

2 TBSP melted butter, plus more for cooking.

2 tsp chives

Mix the flour, salt and chives together and set aside.

Mix the eggs, milk, water and melted butter together thoroughly. Then mix in with the flour. Cover and let the batter sit in the refrigerator for at least 1 hour before using. When ready to make the crepes, heat a small skillet and add a dollop of butter before adding the crepe batter. Then quickly swirly the batter in the pan to fill the pan and cook for about 1 minute. Carefully flip the crepe over and continue to cook for another minute, or until the crepe is golden brown. Repeat until all the batter is cooked and the crepes are all made. Sundried Tomato Crepes with Chicken, Corn and Red Peppers

When the crepes are made, set them aside and make the filling.

Spray an 8″ cake pan with cooking spray and line the bottom with parchment paper.

The Filling

1 1/2 lbs of diced turkey or chicken, cooked

1 shallot, diced fine

1 TBSP garlic

1 1/2 cups sliced mushrooms

3 cups fresh spinach, stems removed and chiffonade or chopped

1 tsp cumin

1 tsp oregano

1 tsp thyme

1 tsp cayenne pepper

salt & pepper to taste

2 TBSP butter

4 TBSP flour

1 1/2 cups milk

1 cup chicken broth

4 oz pepper jack cheese, or light cheese of your choice

Saute the mushrooms, spinach, shallots and garlic together, along with the herbs and seasonings. Cook for about 3 minutes or until the vegetables are cooked. Once they are cooked, removed them from the pan and set them aside.

Add the butter and the flour and cook to make a roux.

Whisk in the milk and the chicken broth until smooth and creamy. Bring to a boil, then reduce the heat and simmer for about 3-4 minutes. Add the cheese and mix in thoroughly and let the cheese completely melt into the mixture. If the sauce is too thick add more milk as needed.

Add the vegetables and the diced turkey and mix everything together well.

Let the mixture cool for a bit.

Preheat the oven to 375* F or about 200* C.

Add one crepe to the cake pan, then add a layer of the filling. Repeat until all the crepes have been used. Top it all with a layer of the filling. Bake for about 30 minutes.

Let the crepe cake cook for a few minutes before slicing. Then serve with your favorite side dishes. I served it with red beans and rice and cool, crisp chardonnay. C’est tres manifique! Bon Appetit!

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people. View all posts by ajeanneinthekitchen