Creamy Mushroom Crepes With Turkey and Swiss Cheese

After living with us for a few years, our teenage grandchildren went off to college. Though the twins come home once in a while, my husband and I are basically empty-nesters. This means we have lots of leftovers. Food can get pushed to the back of the refrigerator and stay there for weeks, so I check my leftovers periodically.

I'm amazed at what I find. Sometimes it's a cup of peas or spinach or carrots. Leftovers can include a little chicken, turkey, or ham. Since we paid for this food, we don't want it to go to waste, and I'm on constant alert for ways to use leftovers.

Meat Loaf

Yes, I've done the obvious and made vegetable soup. I've combined vegetables, made casseroles, and have even made meat loaf pizza, not one of my best decisions. But I had forgotten about crepes, a type of pancake that can be turned into an entree or a fabulous dessert like Crepes Suzette. Today is one of those days when I couldn't think of a anything to make for dinner. Clearly, it was time to check the leftovers.

In the vegetable bin I found an unopened box of sliced mushrooms. There was half a package of scallions and part of the turkey breast we had last evening. I decided to combine these ingredients and make a casserole for dinner tonight and two additional lunches.

You may use other types of mushrooms for this recipe. Substitute chopped onions if you don't have any scallions. I made my own crepes, but you can buy ready-made ones at the grocery store. The sauce is made with a new product, cooking cream, which is cream cheese for sauces. You may use regular cream cheese, light, or fat-free for the sauce.

Your cooking technique can be the difference between successful crepes and a disaster. For best results, let the batter rest for at least an hour. Chicken or cooked salmon may be substituted for the turkey. I hope you enjoy my original recipe.

Ingredients

2 tablespoons extra light olive oil 8-ounce box cleaned and sliced button mushrooms 3 green onions, chopped (white and green parts) 1/2 teaspoon thyme 1/8 teaspoon garlic powder (more if you love garlic) 1 1/2 cups cooked turkey, cut into small cubes 10-ounce carton cooking creme, original flavor 8 cooked crepes 1 cup shredded Swiss cheese (more if you wish)

Method

Pour olive oil into skillet. Add mushrooms and green onions. Cook over medium heat until mushrooms start to brown. Remove skillet and turn off burner. Stir in thyme, garlic powder, cubed turkey, and cooking cream. Put skillet back on warm burner and stir for a minute to melt the cream cheese. Coat an oven-proof baking dish with cooking spray. Place a spoon of mushroom mixture in the center of each pancake and roll tightly. Set in baking dish, seam side down. Sprinkle Swiss cheese over entire casserole. Bake in a 400-degree oven for about 20 minutes, or until the cheese has melted and the casserole edges start to brown. Serve with a vegetable and a green salad. Makes 8 servings.

Copyright 2011 by Harriet Hodgson

Creamy Mushroom Crepes With Turkey and Swiss Cheese

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon.

Centering Corporation published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company has also published her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul.

Hodgson has another new book out, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words of Hope," also available from Amazon. Please visit her website and learn more about this busy author and grandmother.

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