Title: Turkey-Spinach Crepes
Categories: None
Yield: 1 Servings

10 tb Margarine
2 1/2 c Chopped onion
1 1/4 lb Mushrooms
10 pk (10 ounce) frozen chopped
-spinach, defrosted and
-squeezed VERY DRY
Salt and pepper to taste
5 c Diced turkey (up to 8)
15 oz Cream cheese
1 2/3 c Sour cream
10 ts Dijon mustard
5 Quick dashes nutmeg

------------------------------SAUCE FOR CREPES------------------------------
9 tb Margarine
9 tb Chopped green onion
6 tb Diced pimientos
9 tb Flour
3/4 ts Salt
3 ds White pepper
2 1/4 c Milk
3 c Chicken broth

Several people have asked me to forward my crepe filling recipes. This
recipe for Turkey Spinach Crepes serves two purposes, because it makes
great crepes (all my spinach-hating kids love it) and it freezes extremely
well and satisfies Patti's request for things to double and freeze. I used
to make a full recipe (filling for 50 crepes) and freeze half so that I'd
have an "emergency dinner". Once when I went out to get it, I found my
step-son Jeff had been chopping off a chunk and eating it as an
after-school 'treat', the skunk! I reminded him that "you are what you
eat"!

I got it from a friend down the street who got it from a caterer (sorry,
don't remember the caterer's name). It was used for Joan's son's wedding
rehearsal dinner.

Saute onion in margarine with mushrooms. Add cream cheese, stir until
cheese is melted. Add mustard, stir in all other ingredients. Makes filling
for 50 crepes (less if you like them very full. Freezes extremely well.

SAUCE FOR CREPES: Saute onion and pimientos in margarine until tender.
Blend in flour, salt, pepper, as you would for white sauce. Then add milk
and chicken broth and stir until thick. Makes 2 quarts Posted to TNT -
Prodigy's Recipe Exchange Newsletter by kaypurdy@juno.com (Susan Kay Purdy
Chapman) on Mar 18, 1997