Turkey-Chive Crêpes

Menu Part: 
Entree
Cuisine Type: 
French
Serves: 
10

Delicate pancakes are topped by thinly sliced turkey. Mushrooms and cheese finish this light and flavorful dish.

Ingredients

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

 

Steps

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.

 

More From FoodService Director

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources