MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Crepes
Categories: Breads, Vegetables, Dairy, Poultry, Herbs
Yield: 6 servings

3 lg Eggs; room temp
3 1/4 c Milk
2 c A-P flour
1 ts Salt
1 ts Baking powder

MMMMM--------------------------FILLING-------------------------------
3 tb Butter; divided
1 c Frozen peas & carrots;
- thawed
1/2 c Chopped onion
3 tb A-P flour
1 c Milk
1 c Chicken broth
2 c Chopped, cooked turkey
1/2 ts Salt
1/2 ts Minced fresh thyme
+=OR=+
1/4 ts Dried thyme
1/8 ts Pepper

In a large bowl, whisk eggs and milk. In another bowl,
mix flour, salt and baking powder; add to egg mixture
and mix well. Refrigerate, covered, 1 hour.

Heat a lightly greased 8-in. nonstick skillet over
medium heat. Stir batter. Fill a 1/4-cup measure with
batter; pour into center of pan. Quickly lift and tilt
pan to coat bottom evenly. Cook until top appears dry;
turn crepe over and cook until bottom is cooked, 15-20
seconds longer. Remove to a wire rack. Repeat with
remaining batter, greasing pan as needed. When cool,
stack crepes between pieces of waxed paper or paper
towels.

For filling, in a large saucepan, heat 2 tablespoons
butter over medium heat. Add peas and carrots and onion;
cook and stir until onion is tender, 8-10 minutes. Stir
in flour until blended; gradually whisk in milk and
broth. Bring to a boil, stirring constantly; cook and
stir until thickened, 5-8 minutes. Stir in remaining
ingredients; heat through.

Spread 1/4 cup filling down the center of each crepe;
fold sides and ends over filling and roll up. Wipe out
skillet. In batches, heat remaining 1 tablespoon butter
over medium heat. Cook crepes until golden brown, 2-4
minutes on each side.

Andrea Price, Grafton, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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... And I put OXO cubes in my gravy too.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)