Delicate pancakes are topped by thinly sliced turkey. Mushrooms and cheese finish this light and flavorful dish.
1 cup milk
2 large eggs
1⁄2 tsp. baking powder
1 cup flour
3 tbsp. fresh chives, snipped
Salt and pepper, to taste
Olive oil, as needed
1 lb. turkey, thinly sliced
1⁄2 lb. sliced mushrooms, sautéed
1⁄4 lb. Gruyère, thinly sliced
1. In a large bowl, whisk milk, eggs, baking powder, and flour until smooth. Add chives, salt and pepper, and cover. Allow to rest in refrigerator for 30 min.
2. Heat oil in a 7-in. non-stick pan. Pour 3 tbsp. batter into pan, tilting to coat bottom. Cook 2 min. until lightly browned. Flip and cook 15 sec. more. Remove and keep warm. Repeat with remaining batter.
3. Place 4 turkey slices on each crêpe; top with mushrooms and cheese. Fold and place each face down on sheet pan. Heat until warm and serve.