Crêpe de dinde à la béchamel

 


Béchamel sauce 

  • 1 tablespoon of margarine
  • 1 tablespoon of flour
  • 1 glass of water Milk
  • 4 tablespoons of cheddar
Filling  materials:
  • 250 g ( 0,55 lbs ) turkey breast meat
  • 3 tomatoes
  • 2 green peppers
  • 1 cup of peas
  • 2 tablespoons of oil
  • Salt, black pepper, paprika

Crepe 

  • 2 cups flour
  • 2 eggs
  • 2 cups of milk


Mix flour, egg, milk and salt to obtain a mixture of semi fluid consistency.

Take a ladle of the mixture and cook it in a Teflon pan heated with very little oil.

Saute the boiled turkey meat in a little oil.

Add the diced tomatoes, green peppers and peas and cook on low heat for 10 minutes.

Add salt and pepper.

Put the filling  you prepared in the middle of the pancakes and wrap it in the form of a roll.

Melt the margarine and fry the flour until it turns pink.

Add the milk little by little and prepare a gravy.

Add salt and pepper. Place the crepes on a lightly greased baking tray.

Pour the béchamel sauce on them.

Sprinkle with grated cheddar and bake in the oven at 200 ( 392 ) degrees until golden brown.

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