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

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

FSD Resources