Turkey Avocado Crepes with Sundried Tomato Butter
One of my friends works at a local elementary school and they had an international night some time ago. One station made 1000 crepes (yep, not kidding), so she pilfered the recipe from them (it’s been scaled down, obviously :O ). This should make 20-25 crepes. It’s super simple (my friend does not cook, and could still make these), but please note that this particular recipe doesn’t reheat all that well and isn’t too ideal for making ahead of time. We had 5 people and made 2 batches of this. :x It was lovely.
Turkey Avocado Crepes
-1 cup all-purpose flour
-2 tbsp sugar
-1 cup vanilla soy milk
-1/4 cup water
-1 tbsp coconut oil, melted
-sundried tomato butter (recipe below)
-sweet Italian turkey sausage, removed from casing
1) (Crepes) Beat eggs in a bowl. Slowly add flour + sugar alternately with soy milk + water. Then beat with a whisk or electric mixer until smooth.
2) Beat in melted coconut oil, then chill for at least 1 hour.
3) Heat up a nonstick skillet. When hot, start in the center and distribute a thin layer (using a 1/4 cup measuring cup that’s 3/4 full should work) of the batter in it. Tilt the pan in a circular motion until the batter runs up to sides of the pan.
4) Since they’re super thin, they should cook really quickly. Check to see if they’re done after a minute but lifting the side up with a flat spatula. If the edges are crisp and the underside is brown, flip it and cook on the other side for ~30 seconds.
5) (Filling) Cook the turkey sausage on a skillet with some EVOO. Slice up some avocados.
6) Spread sundried tomato butter onto crepe and top it off with turkey + avocados.
Sundried Tomato Butter
-butter, softened to room temperature
1) Add sundried tomatoes, butter + pepper to a food processor and process until smooth. (If you don’t have a food processor, you can probably just mince the tomatoes and stir it into the butter.