Turkey Cornbread Crepes

Main Ingredients
ricotta peppadew turkey
turmuffin peppacotta

I found these ingredients intriguing and immediately thought of reversing the traditional Thanksgiving meal but while wandering about the internet I discovered cornbread pancakes and thought “Why not cornbread crepes?”  So, I decided to do a crepe remembering the many times I went to Maison de Crepes in Georgetown for brunch, suffering through a meat crepe so I could get to the treasure I wanted — the succulent, decadent Strawberry Dessert Crepe!!

I wasn’t sure about the ricotta cheese or the peppadews but these is what experimentation is all about.

Final verdict? The wife thought they were good and my MIL thought they were really good. Me? I thought they were tasty but still felt they lacked that certain something. Perhaps it was the cheese choice; perhaps it was my hesitancy to use more peppadews which by the way, are difficult to find in this area!! I only had two since the others looked a bit gamey and the clerk actually removed them leaving only two. He claimed they’d have some fresh in by next week or right after Thanksgiving.  I couldn’t wait that long.

The instructions seem complicated and involved, but they’re really easy.


Turkey Cornbread Crepes


Crepe Batter

  • 3/4 cup corn meal
  • 3/4 cup flour
  • 3 eggs
  • 2 cup milk
  • 1/4 cup oil (I used olive oil)
  • 1 tsp sugar
  • 1 1/2 tsp salt

Mix all ingredients together and blend well. Sit aside in refrigerator for one hour. When you remove it, you'll notice the bottom is thicker; re-whisk to mix ingredients.

When making crepes, use about 1/4 cup of mixture. Place some oil on flat surface of hot pan, add mixture and tilt in all directions to create a roundish type crepe. I cheated, I used the back of a spoon to carefully spread it out as evenly as possible.

Cranberry-Grape-Black Cherry Syrup/Sauce

  • 1 cup cranberry-black cherry juice
  • 1 Tblsp grape jelly
  • 2 Tblsp sugar
  • 1/2-3/4 cup Craisins - how many do you want?
  • 2 tsp corn starch
  • 1/4 cup more cranberry-black cherry juice

Place 1 cup juice, grape jelly and sugar in small saucepan and heat to boiling.  Allow to boil for about 3-4 minutes.  Add Craisins and let boil another 1-2 minutes.  Put 2 tsp of corn starch in 1/4 cup of juice and mix well, scraping bottom to get all the corn starch incorporated. Pour into mixture to thicked -- stirring constantly.  IF it gets too thick, add water or more juice to thin. You should have a nice syrup consistency. Set aside.

Crepe Filling

  • 1/2 lb chipped turkey breast from deli
  • 2 chopped peppadews
  • 1/3 cup finely minced onion
  • 1/3 cup finely chopped celery
  • 1 cup chopped mushrooms (I used button, but crimini would work also)
  • 1/3 cup ricotta cheese
  • 1/2 cup marscapone cheese
  • 1 Tbl honey
  • dash of thyme
  • dash of ginger
  • a couple of dashes of nutmeg
  • salt and pepper to taste
  • 1 Tbl olive oil

Place olive oil in frying pan; heat. Add onions and saute until translucent -- don't burn them; no brown edges. Add celery and continue cooking. Add peppadews then add mushrooms. Add thyme, ginger, nutmeg, salt and pepper. Mix all ingredients well and set aside to cool.  When ready to prepare crepes; add the marscapone, ricotta and honey. Mix well but don't try to mix it into a mush, let there be some texture.

To plate the crepe.  Take crepe, place a nice pile/layer of turkey across the lower half. I made it like a mountain range about 2/3 down from top. Place about 2 Tblsp over the turkey. Roll up the crepe and make sure to keep the flap to the bottom so it doesn't open up. Place on plate and spoon some of the cranberry syrup over the crepe before serving.

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