Tag Archives: flour

Saucy ‘n’ Savory TURKEY Crepes

** I apologize for the picture quality, dark and gloomy here and I’m working in the basement remember. thanks for understanding. **

For months now I’ve been dreaming of these Turkey Crepes that my Mommy used to make for dinner. I’ve only ever heard of people having fruit in their crepes and I can still taste the flavor of these ‘non-fruit crepes’ from my childhood. I got on my ipad and messaged mom for the recipe. Here is her response.
photo
Love it, I now know the basics to this dish. How to make the crepes, I still don’t know, but I can work with this. Strapping on my “Will Cook For Bling” apron and into my temporary basement dwelling kitchen I go.
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Saucy ‘n’ Savory TURKEY Crepes

TURKEY:
1/2 TBSP. BUTTER
2 (1 lb) TURKEY BREAST, skin removed
SEASONED WITH SALT, PEPPER, DRIED OREGANO, DRIED PARSLEY & GARLIC
Bake the turkey breast in a covered dish until internal temp is 185F, approx 30-35 minutes.

CREPES:
4 EGGS
1.5 CUPS MILK
1 CUP FLOUR
1.5 TSP. DRIED PARSLEY
Whisk together eggs and milk.
Slowly add in the flour, mix until smooth, no clumps.
Add the parsley.
Cover it with Saran and keep it in the fridge for about 30 minutes for it to set up.
TO COOK:
Spray frying pan with cooking spray, medium heat.
1/4 cup of the mixture into the center of the hot pan, roll it around until it’s thin and round.
Once the bottom is golden and the top is firm, flip it gently with a spatula, brown the other side for about 30 seconds.
Repeat process, spraying the pan each time with cooking spray.
Stack on a plate, prepare to serve.

FILLING:
2 TBSP. BUTTER
1.5 CUPS ONION, DICED
2 CUPS CELERY, DICED
2 CUPS MUSHROOMS SLICED
TURKEY BREAST, COOKED AND CHOPPED
1 TSP. POULTRY SEASONING
SALT & PEPPER
1/2 OF THE BÉCHAMEL
Sauté the onions,celery and mushrooms in the butter.
Season with poultry seasoning, salt and pepper
Add in the cooked, chopped turkey
Before serving add half the hot béchamel sauce to the filling and mix until evenly coated.
Reserve the remaining béchamel to drizzle on top.

BÉCHAMEL:
4 TBSP. BUTTER
2 TBSP. FLOUR
2 CUPS HOT MILK
4 TSP. DIJON MUSTARD
SALT & PEPPER
Melt the butter in a saucepan, stir in the flour and cook for about a minute.
Slowly add the milk, then add the mustard, salt and pepper and cook until thickened, about 5-8 minutes.

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Bake the turkey breasts in a covered dish until internal temp is 185F, approx 30-35 minutes per pound. I used my Kitchen Aid, 4 quart, covered, cast iron oval casserole dish. This thing was a gift from my wonderful mommy a few years ago and it’s the best dish I have in my kitchen for cooking and roasting! Canadian Tire has them and usually on sale before the holidays. While the meat is cooking, continue on with the next steps.
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**I’ve discovered that writing a recipe is different from writing the method of procedure for the recipe. Everything is going on at the same time but yet at slightly different times. Broken up and here and there, good luck on following this one. I’ll do my best.**
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Whisk together eggs and milk. Slowly add in the flour, mix until smooth, no clumps. Add the parsley.
Cover it with Saran and keep it in the fridge for about 30 minutes for it to set up.
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Chop up your veggies!
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Sauté the onions,celery and mushrooms in the butter.
Season with poultry seasoning, salt and pepper
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The meat is done when it reaches an internal temp of 185F. I think mine was in a 325C oven for 1hour and 15 minutes. I used my meat thermometer to determine the temp. Love this kitchen gadget. How do you ensure properly cooked meat without one?
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The meat will be too hot to handle right after it’s cooked so let it rest for a few minutes, I’m sure you have some dishes to do.
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Remove any bones from the turkey breast and chop it up, dice it up!
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Add in the cooked, chopped turkey to the seasoned, sautéed veggies.
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To make the Béchamel Sauce (white sauce), melt the butter in a saucepan, stir in the flour and cook for about a minute.
Slowly add the milk, then add the mustard, salt and pepper and cook until thickened, about 5-8 minutes.
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Before serving add half the hot béchamel sauce to the filling and mix until evenly coated.
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Mmmmm this is what makes this dish “Saucy ‘n’ Savory”.
At this point, I could just skip the crepes and grab a fork!!! I may have done that, but then you would stop reading and all my hard work would be half in the trash. Please continue on and put the fork down. All good things come to those who wait.
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Spray frying pan with cooking spray, medium heat.
1/4 cup of the mixture into the center of the hot pan, roll it around until it’s thin and round.
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Once the bottom is golden and the top is firm, flip it gently with a spatula, brown the other side for about 30 seconds.
Repeat process, spraying the pan each time with cooking spray.
Stack on a plate, prepare to serve.
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Lay out the crepe on a plate and spoon some of the filling into the center of the crepe, in a horizontal line.
Fold in the sides and then fold up the bottom. Then fold the top down. Like a cute little envelope with a precious little package inside. A “Saucy ‘n’ Savory” package that is! Drizzle them with the remaining Béchamel.
I have a friend that actually mailed a plastic wrapped cupcake across the country as a joke. Needless to say it did not look like a cupcake when it arrived in Nova Scotia. Please don’t mail these little packages. Just eat them!
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And there you have it! A new recipe under my belt. I hope you try them and enjoy them!
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As I had mentioned in the beginning, hard. to. write. So please do let me know if you find errors or editing that needs to be done. Once I look at these blog html codings for so long I get wonky eyes and can’t see anything wrong. I have a feeling this one will need an edit.
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Love Haleykins
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A Very Special Banana Cream Pie with Almond Crust and Chocolate Ganache

He would have been 61 today. May 5th was his birthday and I remember he loved Banana Cream Pie. Today would have been Hubby’s Dad’s birthday. So I wanted to make a special Banana Cream Pie. One that he would have loved. Hubby was touched by this delicious dessert. He said from now on he will carry on the tradition and I will now make him Banana Cream Pie on his Birthday as well.

I found a recipe for a flaky pie crust and I had some sliced almonds left over for salad toppings sooooo, long story short I ground up the almonds in my food processor and then topped up the rest with flour. I think I had just over a half cup of ground almonds. It added a nice flavor to the crust.

Pete’s Banana Cream Pie
with Almond Crust & Chocolate Ganache

The Almond Crust
Ingredients:

2 1/2 C. all purpose flour, plus a bit more for rolling
(I used about 2 cups flour and 1/2 cup of ground almonds)
1 C. butter, almost frozen or very cold in small 1/2 inch cubes
1 t. salt
1 t. sugar
8 T. ice cold water

Directions:
Preheat oven to 350F
In a food processor mix flour, (ground almonds) salt, & sugar
Add cold butter cubes and pulse about 8 times till it resembles coarse meal with small pieces of butter.
Add the ice cold water by the tablespoon until it starts to stick together. Don ‘t over do it. It should stick together if you squeeze it.
Dump the dough on a clean counter and flatten with the palm of your hand
Seperate in half and form to flat discs
wrap each disc in plastic wrap and chill for an hour
Remove discs from the fridge and let soften for about 10 minutes
Roll out dics on a lightly floured surface
Should be about 12 inches wide and about 1/8 inch thick
Place dough in a pie plate and pierce with a fork all over.
Freeze the pie crust before baking for about an hour, otherwise your crust will melt and slip down the sides
Bake for 20-30 minutes or until golden brown
Let cool

Chocolate Ganache
Ingredients:
1 225 gram box Baker’s Semi Sweet Chocolate chopped in 1/2 inch cubes
2/3 C. Light Half & Half

Directions:
Cubed chocolate in a bowl
Heat the cream in a double boiler so it doesn’t scald until it begins to boil
Pour boiling cream over chocolate and mix till smooth
Let stiffen

Filling:
Ingredients:
2 x 135g boxes Jello Banana Cream Pie cooked pudding mix

Directions:
I’m in the middle of reno’s so I had many things to do today so although I wanted to make my own filling, I cheated and used my back up boxed version. Bad Haleykins, spank me!
Follow directions on box. Should be 3 cups of milk per box so 6 cups of milk and pudding mix, bring to a boil while stirring, let cool stirring twice. Let cool for just a bit

3 sliced bananas
whipping cream

Now the assembly
I should say this makes 2 x 9 inch pies.
After the pie shells cool
pour half the ganache onto the bottom of one pie crust and the remaining half on the other
cover with sliced bananas
Pour half the pudding mix over top of one and the remaining on the other
Chill in the fridge for a few hours
Garnish with whipping cream and chocolate decorations made by yourself by melting a Hershey’s chocolate bar and piping onto wax paper. Let stiffen and lay on a cookie sheet and freeze. Super easy and fun.

Thanks for visiting. 🙂
Haleykins

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