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Turkey Crepes Recipe
|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|
|Milk||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
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
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 350Â° F. oven for 15 to 20 minutes or until heated through.