Always check the labels of the products you use.
Method
- 1
Whisk. Whisk the 125 g flour, 240 ml milk, 120 ml water, 2 eggs, 28 g melted butter and ½ tsp salt together, cover and rest for at least 1 h.
- 2
Cook. Heat the 2 tbsp olive oil in a large frying pan, add the 340 g mushrooms, season with salt and cook over medium-high heat until browned and tender, about 5 min.
- 3
Flavour. Stir in the 2 shallots, 2 garlic cloves and ½ tsp thyme and cook for 1 min, then add the 140 g spinach and stir until wilted, about 1 min.
- 4
Finish. Off the heat, stir in the 210 g turkey, 180 ml crème fraîche, 2 tbsp chives and half the 50 g cheese, and season with salt, pepper and nutmeg.
- 5
Make. Brush a small frying pan with melted butter, heat, then pour in 2-3 tbsp batter, swirl to coat the base and cook until the edge browns, about 30 s, flip and cook 20 s more; repeat to make a stack of crêpes.
- 6
Fill. Heat the oven to 200 °C, spread 3 tbsp filling over half of each crêpe, fold in half then into quarters.
- 7
Bake. Arrange the crêpes slightly overlapping in buttered gratin dishes, scatter over any leftover filling and the remaining cheese, and bake until the edges are crisp and the filling is hot, 15-20 min.
Storage
Best eaten fresh and warm, straight from the oven. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.8 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 162 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- whisk
- cling film
- large frying pan
- 20 cm frying pan
- pastry brush
- thin spatula
- plate
- 2 large gratin dishes
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 459 kcal |
| Protein | 17.4 g |
| Carbohydrate | 24.9 g |
| of which sugars | 5.1 g |
| of which free sugars | 0 g |
| Fat | 32.5 g |
| of which saturates | 16.3 g |
| Fibre | 2.1 g |
| Salt | 1.58 g |
Protein per 100 kcal
3.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
