Name: Turkey and Asparagus Crepe
Ingredients: 4 spears asparagus (cooked); 1 slice turkey (thin); 1 egg; 1/8 cup milk (non-dairy milk or reg. milk); 1/6 cup flour (might need a bit more depending on the type of milk; can use gluten-free flour if desired); 1 tsp oil; 1 tsp parmesan cheese (grated)

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Food Category: Breakfast, Poultry, Vegetables

Dietary Preference: Dairy Free, Gluten Free

This is a delicious and nutritious way to use leftover turkey!

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Servings Serving

Cal 199 kcal

Protein 9 g

Carbs 18 g

Fat 10 g

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No. of Servings

Ingredients

▢ 4 spears asparagus (cooked)
▢ 1 slice turkey (thin)
▢ 1 egg
▢ ⅛ cup milk (non-dairy milk or reg. milk)
▢ ⅙ cup flour (might need a bit more depending on the type of milk; can use gluten-free flour if desired)
▢ 1 tsp oil
▢ 1 tsp parmesan cheese (grated)

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Instructions

Dice asparagus and turkey into bite-sized pieces.
Put eggs, milk, and flour into a blender. Blend until smooth.
Put a small amount of oil in a pan over medium heat. Spread oil evenly around pan.
Pour enough batter into the pan to create a very thin layer of batter. Cook each crepe for about 3 minutes on each side using a small amount oil for each one.
Divide the turkey and asparagus into the crepes. Fold 1/2 cooked crepe over the half with the asparagus and turkey.
Sprinkle cheese over the crepe and serve.