Turkey Crepes Recipe
Ingredients
| Cooked turkey | 1 Cup (16 tbs) | |
| Chopped spinach | 1⁄2 Cup (8 tbs), cooked, drained | |
| Cooked millet | 1⁄2 Cup (8 tbs) | |
| Grated parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Instant minced onion | 1 Tablespoon | |
| Canned cream of chicken soup | 10 3⁄4 Ounce | |
| Crepes | 10 | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Slivered almonds | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 365 Calories from Fat 145
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 5.8 g29.1%
Trans Fat 0 g
Cholesterol 93.4 mg31.1%
Sodium 698.9 mg29.1%
Total Carbohydrates 31 g10.3%
Dietary Fiber 1.2 g4.9%
Sugars 4.3 g
Protein 22 g44.7%
Vitamin A 13.4% Vitamin C 2.5%
Calcium 16.1% Iron 11.3%
*Based on a 2000 Calorie diet
Directions
Fill crepes with turkey mixture, and roll up.
Place crepes with the folded edge down in a shallow baking dish.
Combine the remaining cream of chicken soup with the milk, and pour over filled crepes.
Sprinkle with slivered almonds.
Bake in a 350° F. oven for 15 to 20 minutes or until heated through.
Chef
