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Categories:
milk canola oil unsalted butter eggs flour baking powder sugar kosher salt turkey Swiss cheese mustard
Viewed: 87 - Published at: 2 years agoIngredients
- 1/2 cup 1% low-fat milk
- 4 teaspoons canola oil, divided
- 2 teaspoons unsalted butter, melted and cooled
- 2 large eggs
- 1.5 ounces whole-wheat flour (about 1/3 cup)
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/8 teaspoon kosher salt
- 4 ounces thinly sliced Black Forest turkey, diced (such as Boar's Head)
- 2.75 ounces Swiss cheese, shredded (about 2/3 cup)
- 4 teaspoons Dijon mustard
Method
- Preheat oven to 300°.
- Combine milk, 2 teaspoons oil, butter, and eggs in a blender; blend until smooth. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, baking powder, sugar, and salt to blender; blend until smooth. Place batter in a bowl; cover with plastic wrap. Refrigerate 10 minutes.
- Heat an 8-inch nonstick skillet or crepe pan over medium heat. Brush 1/4 teaspoon oil over pan. Add 2 tablespoons batter to pan, tilting pan until batter is in an even layer. Cook 30 to 45 seconds or until edges begin to brown. Top half of crepe with 1/2 ounce turkey, about 4 teaspoons cheese, and 1/2 teaspoon Dijon mustard. Fold crepe over filling; fold in half again to form a triangle. Gently remove crepe from pan, and place on a baking sheet; keep warm in oven. Repeat procedure with remaining oil, batter, turkey, cheese, and Dijon mustard to yield 8 filled crepes.
