Holiday Leftovers are their own food group - midnight sandwiches, mashed potato pancakes, and eggs and hash are staples - but this year I decided to take my leftover swagger to a new level by incorporating a pouch of Blue Elephant Green Curry Sauce from my pantry along with gruyere cheese, spinach, mushrooms, and leftover turkey breast to make what may be my favorite savory crepe - EVER!
I’m a fan of Blue Elephant products, because I trust Blue Elephant products - all natural, simple ingredients teeming with flavors that are simultaneously simple, yet stylized and beautiful. The Blue Elephant Green Curry sauce is stratified with notes of basil, lime and baby aubergines - incredible! And if you’ve never dreamed of green curry and leftover turkey harmonizing, ready yourself for an experience that is nothing short of culinary nirvana. - thump thump!
Leftover Turkey Green Curry Crepes
SERVES: 4 to 6 | COOK, PREP TIME: 30 Minutes
INGREDIENTS
1 cup all-purpose flour
1 cup milk
2 large eggs, lightly beaten
2 tablespoons melted butter, more for brushing
Salt
2 tablespoons extra virgin olive oil
½ pound mixed fresh mushrooms, halved and thinly sliced
1 shallot, finely chopped
4 garlic cloves, chopped
5 ounces baby spinach, whole leaves
2 cups leftover turkey, chopped
1 10.6 ounce pounh Blue Elephant Green Curry Sauce
½ cup coconut milk
¾ cup mascarpone
1 cup gruyere cheese, garted
2 tablespoons chives, minced
TECHNIQUE
In a medium bowl, whisk together flour, milk, ½ cup water, eggs, 2 tablespoons butter and ½ teaspoon salt. Cover and set aside.
Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots and garlic then cook over medium heat. Add spinach and cook, stirring, until wilted, about 1 minute. Reduce heat to low, then stir in turkey, Blue Elephant Green Curry Sauce, mascarpone, and 3/4 cup grated gruyere cheese. Let rest in a simmer.
Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, layering crepes as cooked.
Spread 1/2 cup turkey curry filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Top with grated gruyere and chives; serve warm,