If you want to try something different to serve for your next brunch then here is a great recipe for you! With a rich and creamy turkey filling, these crepes are perfect served alongside a fresh fruit salad.<br /><br />Béchamel Sauce:<br />2 tbsp (30 mL) butter<br />1 tbsp (15 mL) all purpose flour<br />1 cup (250 mL) hot milk<br />2 tsp (10 mL) Dijon mustard<br />Pinch each salt and pepper<br />1 tbsp (15 mL) grated Parmesan cheese<br /><br />Turkey, Mushroom and Asparagus Filling:<br />1 tbsp (15 mL) extra virgin olive oil<br />1 ½ cups (375 mL) sliced mushrooms<br />2 shallots, finely chopped<br />1 clove garlic, minced<br />1 tsp (5 mL) dried thyme leaves<br />½ tsp (2 mL) salt<br />2 cups (500 mL) chopped cooked turkey<br />2 tbsp (30 mL) dry vermouth or turkey stock<br />1 tbsp (15 mL) grated Parmesan cheese<br />8 asparagus spears, cooked and chopped<br /><br />Béchamel Sauce: In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook, whisking for about 8 minutes or until starting to thicken and sauce coats the back of a spoon. Whisk in mustard, salt and pepper. Reserve 1 cup (250 mL) of the sauce.<br /><br />Turkey, Mushroom and Asparagus Filling: In large non-stick skillet, heat oil over medium heat and cook mushrooms, shallots, garlic, thyme and salt for about 5 minutes or until mushrooms are golden and no liquid remains in skillet. Add turkey and vermouth and cook for 3 minutes or until turkey is heated through. Stir in reserved béchamel sauce and asparagus. <br />Divide filling among crepes and roll or fold each crepe and place in baking dish. Spread crepes with remaining béchamel sauce and sprinkle with Parmesan cheese. Place in broiler about 6 inches (15 cm) away from heat and broil for about 2 minutes or until golden and bubbly.<br /><br />Makes 6 servings.<br />Prep time: 1 hour (if making crepes from scratch)<br />Cooking time: 45 minutes
