Whole Grain Layered Crepe with Mushroom & Turkey

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Whole Grain Layered Crepe with Mushroom & Turkey

Hummmmm… this recipe is delicious! Do you guys wanna learn a little bit about Brazilian culture? Well …  I am calling this recipe  “layered crepe”, but in Brazil people would call it “layered pancakes”, because Brazilian pancakes are as thin as crepes  … did you know that? Also, in Brazil people do not eat pancakes for breakfast. Savory pancakes are eaten for lunch or dinner and sweet pancakes are eaten as dessert. Actually, I just realized this recipe would be delicious with honey, bananas and pecans :D.

The good news is that the “Whole Grain Layered Crepe with Mushroom & Turkey” is super healthy! Its is low-fat, it contains fibers and it is full of good carbs. Great, isn’t it?

Serve 1  layered crepe (the portion serves 2 people)

Whole Grain Layered Crepe with Mushroom & Turkey – Ingredients

For the filling:
8 oz sliced white mushrooms
1 cup diced turkey breast (if you buy it at the deli department in the grocery store, try always to chose a Gluten Free, no MSG and 0% Trans Fat option).
1 cup diced onion
1 to 2 cups reduced fat shredded mozzarella cheese
1/4 cup fat-free cream cheese
1/4 cup low-sodium organic chicken broth
1/4 tbsp coconut oil
Salt and pepper to taste

For the crepes
1/2 cup whole grain flour
1/4 cup oat bran
1 cup fat-free milk (you can use the lactose-free version)
2 eggs
1/4 tsp black pepper
1/4 tsp salt
Coconut oil for greasing

Whole Grain Layered Crepe - Ingredients

Whole Grain Layered Crepe - Ingredients

Whole Grain Layered Crepe with Mushroom & Turkey – How to Prepare

Start preparing the filling: In a large sauté pan over medium-low heat, melt 1/4 tablespoon coconut oil and cook the onion for about 3 minutes. Turn the heat to medium-high, add the diced turkey breast and cook for extra 3 minutes. Add the mushrooms, chicken broth and season with salt and pepper and sauté until mushrooms are soft. Take filling off the heat and set aside.

Whole Grain Layered Crepe - Filling

The crepes are not difficult to prepare … but they take a little bit time and effort :P. In a blender combine all of the ingredients (excepting the coconut oil for coating the pan) and pulse for 30 seconds.

Whole Grain Layered Crepe - How to Prepare

Whole Grain Layered Crepe - How to Prepare

Heat a 10″ non-stick pan (use low heat). Add 1/8 tbp coconut oil to coat … use a paper towel to spread the oil over the pan and also to take off any excess (because I didn’t put oil in the crepe mixture, I repeated this step for each crepe). Pour 1/4 cup batter into the center of the pan and swirl to spread evenly. Cook until the edges of the crepe start to curl and the top looks almost dry (about 1-2 minutes). Flip the crepe and continue to cook for about 30 seconds or until you have brown spots over the surface. Place the crepe in a plate and continue the process until all the batter is gone.

Whole Grain Layered Crepe - How to Prepare

Whole Grain Layered Crepe - How to Prepare

Whole Grain Layered Crepe - How to Prepare

You will layer the crepes in a baking dish lined with parchment paper. Spread a little bit cream cheese over the first crepe, add the “mushroom & turkey” mixture and top with mozzarella cheese. Repeat this step until all the crepes are layered (around 8 layers). Garnish with mushrooms and cheese. Tip: do not put too much filling in each layer … otherwise it’s gonna be too heavy.

Whole Grain Layered Crepe - How to Prepare

Whole Grain Layered Crepe - How to Prepare

Whole Grain Layered Crepe - How to Prepare

Whole Grain Layered Crepe - How to Prepare

In a 350F preheated  oven bake the layered crepe for 15 minutes, or until the cheese is melted.

Whole Grain Layered Crepe with Mushroom & Turkey

Whole Grain Layered Crepe with Mushroom & Turkey

Whole Grain Layered Crepe with Mushroom & Turkey

I love this recipe! You can totally create your own filling and I am pretty sure a sweet version would taste yummy!

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