Transport yourself from staring at Holiday leftovers to somewhere much more continental. These delicious Turkey Spinach Crepes with Creamy Sweet Potato Sauce are so easy, and a unique way to repurpose leftovers!
I don’t know about you, but one of the things I love about the holiday season is having a lot of leftovers. There is something really satisfying about good leftovers. Having put all that effort in to making a great big feast, it’s nice when it doesn’t just disappear in a flash. As much as I like to know that people enjoyed my cooking and eat it all, it’s also good to have some more the next day without the stress of entertaining. Plus, holiday leftovers always taste pretty good the next day. The only thing is, a turkey in particular can overstay its welcome. They are typically so big that even after enjoying some leftovers, you soon find yourself bored of the usual ways to repurpose it.
Turkey Spinach Crepes with Creamy Sweet Potato Sauce
That’s where these turkey spinach crepes with creamy sweet potato sauce come in. Not only do they use up some leftover turkey and sweet potatoes, they also make a great brunch or lunch. I’ve said turkey, but they work well with chicken as well and are too good to only eat once a year. I know, hardly anyone eats turkey other than during the holidays for some reason, so don’t eat these only once a year as well.
How they’re made:
These turkey spinach crepes are really easy to make. The crepes are a simple batter that you pour into a warm skillet, swirl around slightly, and cook. If you really want to speed things up, you could use ready-made. For the filling, all you do is make a simple sauce with some leftover cooked sweet potato, stock, and a little grated parmesan. Add some chopped spinach and wilt it down in the warmth of the sauce then add your leftover turkey (or chicken).
One of the other nice things about these turkey spinach crepes is they are so much lighter and healthier than what you have probably been eating the day before. Don’t get me wrong, I love holiday meals, but it’s nice not to add to the bloated feeling.
Tasty, easy to make, and a nice change from your traditional holiday food, these turkey spinach crepes have so much going for them. They are definitely more than just another way to repurpose leftovers.
Ingredients
- 1 egg
- pinch salt
- 1/3 cup all-purpose/plain flour
- 1/2 cup milk
- 1/2 cup light stock
- 1/2 cup cooked sweet potato (without skin)
- 1/2 cup finely grated parmesan
- 1 cup, packed fresh spinach
- 3/4 cup cooked turkey (or chicken), roughly diced
Instructions
- First make the crepe mixture - this is easiest by putting everything in a blender, but can be done by hand. Whisk the egg and salt together. Add the flour and 1/4 cup milk and mix until smooth. Add up to 1/4 cup more milk, to give a fairly runny batter. Leave to rest while making the filling.
- Warm the stock in a small pan over a medium heat. Add the sweet potato and mix through, mashing any lumps.
- Bring to a simmer, reduce the heat, and add the parmesan. Mix it through so it melts into the sauce.
- Meanwhile, warm a skillet/frying pan for the crepes over a medium heat and lightly oil it.
- Roughly chop the spinach, add it to the sauce, and let it wilt with the heat. It will look like a lot at first, but don't worry. Once wilted, add the turkey or chicken. Set aside to stay warm while you cook the crepes.
- Pour some of the crepe mixture into the warm skillet. Do this with the skillet off the heat and at the same time swirl it round so the batter covers all of the base in a thin layer. Fill any gaps with a little extra batter using a small spoon.
- After a couple minutes, the edge should start to come away from the skillet (if not, loosen the edge). Once the edge starts to curl up and go crisp, loosen the crepe from the skillet and turn it over with a spatula/palette knife. Cook a couple more minutes on the other side.
- Transfer the cooked crepe to a plate and fill with a spoonful of the sweet potato-turkey mixture.
- Repeat with the remaining crepe batter (you should get around 4 from the batter).
Notes
Home Chef Tip: You can also make these with leftover chicken instead of turkey. Plus if you have been using chicken or turkey on the bone, use the bones to make your own stock! You can freeze any leftover for another time.
We hope you love this recipe for Turkey Spinach Crepes with Sweet Potato Sauce from SoFabFood Contributor, Caroline from Caroline’s Cooking, as much as we do. If you like this recipe, be sure to stop by our Breakfast Section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and be sure to like us on Facebook and find us on Pinterest for even more fabulous dessert inspiration. Enjoy!
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