Kensington Crepes Recipe
Kensington crepes are spiced turkey filled egg and flour crepes. Made with a filling of cooked turkey with onions and cheese for flavor, it has added egg for taste. Spiced with curry powder, it also has added nuts for a crunch to it. Cooked and baked it is best served warm for nice and filling meal.
Ingredients
Filling:
2 cups finely diced cooked turkey
1/4 cup chopped onion
1/2 stick butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 cup chopped nuts
1/2 teaspoon curry powder
1 egg, beaten
3 tablespoons (3/4 ounce) shredded Cheddar cheese
Crepes:
6 eggs
1/4 cup all-purpose flour
2 tablespoons water
1/4 teaspoon salt
Directions
To make filling: Cook and stir onion in butter in small saucepan over medium heat until tender.
Blend in flour and salt.
Remove from heat.
Gradually add milk.
Cook over medium heat until mixture thickens, stirring constantly.
Pour 1 1/2 cups sauce into medium bowl.
Add turkey, nuts and curry powder.
Combine well.
Add egg and cheese to remaining sauce in pan.
Bring to boil over medium-low heat, stirring constantly until cheese melts.
Set aside.
To make crepes: Combine eggs, flour, water and salt in medium bowl.
Beat thoroughly.
Spoon 2 tablespoons batter into seasoned 6-inch crepe pan or skillet.
Cook over medium heat until lightly browned.
Remove from pan and stack between paper towels.
To fill crepes: Preheat oven to 325 °F.
Spread about 1/4 cup filling across center of each crepe.
Roll edges over filling and place in 13 x 9-inch baking dish.
Spoon cheese sauce over top.
Heat in oven about 10 minutes.
For a golden top, place under broiler about 2 to 3 minutes.
Blend in flour and salt.
Remove from heat.
Gradually add milk.
Cook over medium heat until mixture thickens, stirring constantly.
Pour 1 1/2 cups sauce into medium bowl.
Add turkey, nuts and curry powder.
Combine well.
Add egg and cheese to remaining sauce in pan.
Bring to boil over medium-low heat, stirring constantly until cheese melts.
Set aside.
To make crepes: Combine eggs, flour, water and salt in medium bowl.
Beat thoroughly.
Spoon 2 tablespoons batter into seasoned 6-inch crepe pan or skillet.
Cook over medium heat until lightly browned.
Remove from pan and stack between paper towels.
To fill crepes: Preheat oven to 325 °F.
Spread about 1/4 cup filling across center of each crepe.
Roll edges over filling and place in 13 x 9-inch baking dish.
Spoon cheese sauce over top.
Heat in oven about 10 minutes.
For a golden top, place under broiler about 2 to 3 minutes.
