Turkey Crepes (Savory Nalesniki) Recipe (2024)

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These turkey filled crepes are delicious and yet another way to use up that leftover turkey. Yes!! You don’t need a fancy crepe maker to make fantastic crepes at home.This recipe turns out perfect every time. Crepes are so easy once you get the hang of them and such a treat! If you want to see my video of how to make crepes, click here.

If you are a crepe lover like myself, you might check out this Crepe Recipe roundup. The crepe is basically the same but the fillings are endless! These are our favorites:

1. Russian Crepes with Cheese (2009)

2. Mom’s Pork and mushroom Savory crepes (2012)

3. Nalesniki with cheese and pinneaple (2010)

Ingredients for the Crepes:

½ cup lukewarm water
1 cup milk
4 large eggs
4 Tbsp unsalted butter, melted. Plus more to sauté. (I have made crepes with extra light olive oil in leu of butter with good results)
1 cup all-purpose flour (or use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
1/4 tsp salt

Ingredients for Meat and Mushroom Filling:

1/2 lb leftover turkey meat (dark and/or white meat)
3 Tbsp olive oil
1/2 lb mushrooms, sliced
1 medium onion, finely chopped
1 carrot, finely grated (or 4 tiny awkward ones from the garden)
1/2 tsp salt and 1/4 tsp pepper
1 Tbsp olive oil
1 Tbsp water

How to Make the perfect Crepe:

1. In a blender, combine all of the crepes ingredients in the order they are listed. Blend until you have a smooth batter. I used my Blendtec blender but it also worked in my old inexpensive blender.

2. Melt a dot of butter in a large non-stick skillet over medium heat (Note: two skillets make the process faster).Pour about 2 to 3 tablespoons of batter into the skillet, depending on the size of your skillet. A large skillet needs 3 Tbsp. I use a 1-ounce measuring cup to get me a quick measure. You can also use a ladle.

3. Once the pan is preheated, use a spatula to coat the bottom of the pan lightly with the dot of butter. Pour in your 2-3 Tbsp of crepe batter and immediately swirl the pan to coat the bottom. It’s ok to fill in any awkward cracks with a dab of batter. Your first crepe might turn out ugly. That’s normal. Don’t panic.

Once the first side is lightly golden, flip the crepe over with a thin edged spatula. It could take less than minute depending on how hot your skillet s. In a good (unscratched) non-stick skillet ,these flip very easily and do not stick to the pan.You also won’t have to add the dab of butter with the rest of your crepes.

4. Cool your crepes on a cutting board for a few minutes before stacking them.

How to Make the Turkey Crepes Filling:

1. Heat a large skillet over medium/high heat. Add in 2-3 Tbsp olive oil. Saute sliced mushrooms, finely grated carrot and diced onion until they are all soft, stirring occasionally (7-10 min). Season the mixture with1/2 tsp salt and 1/4 tsp pepper.

2. Use a meat grinder with the large hole attachment to grind up the turkey along with your mushroom/carrot/onion mixture. (Note: I haven’t tried with a food processor, but it would be a good experiment) Stir to combine. If your meat mixture seems to dry to spread, Add another 1 Tbsp of Olive oil and 1 Tbsp water.

3. Spread 2 Tbsp of the meat mixture over your crepes and spread out to the edges with a spatula. Now you can roll them up like a log or fold them in half twice for a triangle crepes. It’s up to you. True, they are easier to eat rolled up 🙂

Serve with generous dollop of sour cream. 🙂

My 4-year-old son loved these too! I hope you all had a fantastic Thanksgiving! Many of you are probably eating lots of leftovers. This tastes nothing like leftovers!