Turkey Crepes

Thanks to neighbor Pat for this idea to use up leftover turkey. 

Crepe Batter:
2/3 cup flour; 1/4 tsp salt; 1 tbsp sugar; 4 beaten eggs; 1 1/2 c milk; 2 tbsp melted butter.
Sift dry ingredients. Combine eggs with milk, gradually beat into dry ingredients until batter is smooth.   Stir in butter Chill batter 2 hrs.  Brush a small heavy fry pan with butter and heat until a drop of water sizzles.  Pour a small amount of batter (2-3 tbsp.) into pan and tilt pan to form a very thin layer on bottom.  Cook over medium heat until lightly browned on one side.  Turn and brown other side.  Repeat until all batter is used.

Cheese sauce:
2 tbsp butter; 2 tbsp flour; 1/2 tsp salt; 1/2 tsp dry mustard; dash paprika; dash cayenne; 1 1/4 c milk; 3/4 to 1 cup grated cheddar cheese.
Melt butter, blend in flour and seasonings.  Gradually add milk. Stir and cook until smooth and thick.  add cheese and stir until melted.

Turkey Filling:
1/4 c. finely chopped onion; 1/4 c. finely copped celery; 2 tbsp butter; 1/2 c. chopped mushrooms; 2 c. finely diced cooked turkey; 2 tbsp chopped almonds; 1/4 tsp salt; dash of pepper.
Saute onion and celery in butter until onion is transparent.  Add mushrooms and cook 1-2 min. longer; add turkey, almonds, seasonings and 1/2 cu. of cheese sauce.  Place a spoonful of filling on each crepe and stack or roll.  Place crepes in a greased baking dish, brush with a little melted butter and bake at 400F until heated (about 10 min.)  Pour remaining cheese sauce over crepes when serving .

Makes 12 crepes.