Inspired by the French, these savory crêpes are a tasty combination of roasted turkey, crunchy pancetta and creamy hollandaise sauce served atop fresh, green arugula for an outstanding meal. Serves 6 (2 per person).
Ingredients
Crêpes
1 c all purpose flour
1 c milk
1/2 c hot water
4 eggs
4 T unsalted butter, melted
1 t salt
1/2 t black pepper
4 T chives, finely chopped
Filling
4 c baby arugula, plus garnish
2 t olive oil
6 oz pancetta, diced small
20 oz roasted turkey breast, diced small (available in your Market Deli)
1 1/2 c ricotta
3 T heavy cream
1 1/2 t lemon zest
1/2 t salt
1 t black pepper
1/3 c flat leaf parsley, chopped plus more for garnish
Quick Hollandaise
3 egg yolks
1/2 t salt
1/2 t pepper
2 T lemon juice
2 sticks unsalted butter, melted and kept hot, foam removed
appox. 1/4 c hot water for thinning the sauce
Steps
Crêpes
To make a dozen 10” crêpes, place flour, milk and water into blender and work into a thin paste, smoothing any lumps (a hand mixer can also be used). Add eggs, butter, salt and pepper. Continue to work until well mixed. Stir in chives with a spoon. Cover and chill for at least one hour.
Heat a 10” non-stick or cast iron skillet. Lightly spray with oil and add 3 T of batter, immediately tilting and rotating the pan so that the batter covers the bottom. Cook for approx. 1 min until edges begin to dry, then flip with the help of a spatula and cook for 20 sec. Slide onto a plate and continue with the remaining batter. Do not let crêpes brown or overcook, as they may become brittle.
Filling
Heat oil in a skillet and add pancetta. Cook on med-low heat until fat is rendered and the pancetta is crispy. Transfer onto paper towels to drain.
In a mixing bowl, combine turkey, ricotta, heavy cream, lemon zest, salt, pepper and parsley. Add pancetta and mix. Chill until ready to serve.
To assemble and serve, place each crêpe on a work surface and top with 1/3 c of arugula and 1/3 c of filling. Roll like a cigar, then place seam-side down on microwavable plate. Warm in the microwave for 60-90 seconds to heat through. Sprinkle plate with bed of arugula, then carefully transfer two crêpes to plate. Top with hollandaise and garnish with chopped parsley.
Quick Hollandaise
Combine yolks, pepper, salt and lemon juice in a blender. Blend on high speed for a few seconds.
While blender is running, slowly pour hot butter into the egg yolk mixture to create an emulsion. The sauce should resemble a thick mayonnaise in texture. Add hot water, a tablespoon at a time to thin the sauce to the desired consistency. Makes 3/4 c hollandaise.
