Gobble It Up
Too much can often feel like just not enough. You know, those mornings when you stare at your closet full of clothes but have nothing to wear, or weeknights when you scroll through hundreds of TV channels and find nothing to watch. And then there’s today, when your fridge is stocked with leftovers, but nothing sounds good to eat.
So we asked Chef Kevin Hanney of 12th Avenue Grill in Kaimuki to whip up a delicious way to give those leftovers a second life.
Turkey, Ham and Fontina Crepes with Cranberry Sour Cream
Crepes are much easier to make than most people realize. This recipe makes about eight 8-inch crepes.
1 cup all purpose flour
1 and 1/3 cup milk
¼ tsp salt
6 Tbs clarified butter
1 cup fontina cheese, grated
4 cups cooked turkey and ham, chopped
For cranberry sour cream:
1 cup sour cream
4 Tbs cranberry sauce
1. Put flour in a medium size mixing bowl. Slowly whisk in the milk. Whisk till as smooth as possible. Pass through a strainer if you have one.
2. Whisk in eggs, salt and half the butter.
3. Let rest in the refrigerator for one hour. This will allow the flour to absorb the liquid.
4. While batter is resting, mix together sour cream and cranberry sauce and refrigerate until ready to use.
5. After an hour, heat a nonstick pan on medium-high heat and coat with melted butter.
6. Pour in just enough batter to lightly coat the pan, you want to make a paper-thin pancake.
7. After 30 seconds to a minute flip the crepe using a rubber spatula. It should be lightly browned.
8. Cook about 20-30 seconds before sliding onto a plate.
9. Repeat this process. Crepes can be stacked on top of each other until ready to use.
10. Chop leftover turkey and ham into ½ inch cubes, about 4 cups total.
11. Grate about one cup of cheese. If you can't find fontina, you can use any cheese you like.
12. Place about ½ cup of diced meat in the middle of each crepe. Sprinkle with cheese. Fold/roll the crepes into long tubes to hold the filling.
13. Put the crepes in a baking dish and cover with foil.
14. Bake in a preheated 350 degree oven for about 10-15 minutes.
15. Put two crepes on each plate with a generous scoop of cranberry sour cream on each.
Posted on Friday, November 27, 2009 in Permalink