Recipe: Man Crepes (with turkey-cheddar filling)

MAN CREPES

2/3 cup whole or low-fat milk
1/3 cup water
3 large eggs
1/2 teaspoon coarse salt
1 teaspoon baking powder
3/4 cup flour
Unsalted butter, as needed
8 to 10 ounces leftover roasted turkey breast, preferably at room temperature
4 to 8 ounces finely shredded cheddar cheese (may substitute cheese of your choice)

Combine the milk, water and eggs in the jar of a blender, then the salt, baking powder and flour. Blend on low speed to start, then on medium-high speed to form a batter with the consistency of heavy cream. (Alternatively, the batter can be whisked together in a bowl; be sure to add the wet ingredients first to avoid flour clumping.)

Heat a well-seasoned 8-inch cast-iron skillet or crepe pan over medium-high heat. Add about 1 teaspoon of butter, swirling it to coat the bottom evenly.

Holding the skillet or pan off the heat, pour in enough of the batter (about 3 tablespoons) to cover the bottom of the skillet or pan with a thin, even layer. Cook for about 30 seconds or just until the edges look dry and begin to pull away from the skillet or pan. Use a spatula to lift up an edge and turn the crepe over; cook for 15 seconds or so, until lightly browned. Transfer to a large plate (no need to cover, as the crepes will be reheated). Repeat with the remaining batter to yield 12 crepes, which should take a total of about 15 minutes.

Meanwhile, preheat the oven to 300 degrees F.

Have a baking dish ready. If your leftover turkey breast is whole, cut it into 1/4-inch slices. If it's in pieces, cut them as needed so they are approximately the same thickness.

Place a crepe in the baking dish; sprinkle lightly with some of the shredded cheese, then fold the crepe in half. Sprinkle again, then add some of the turkey breast and sprinkle with a little more cheese. Fold over so the crepe is in a wedge, with a little of the turkey and cheese exposed. Repeat with the remaining crepes, cheese and turkey, layering the filled crepes in a stepped fashion in the baking dish.

Place in the oven and heat through for 5 to 10 minutes or just until the cheese is melted. Divide among individual plates; serve warm.

VARIATION:
To make breakfast crepes, add 1/2 teaspoon vanilla extract to the blender mixture. A 6-inch skillet or crepe pan can be used. Fold the finished crepes; sprinkle with sugar and serve with orange or lemon wedges, for squeezing.

Makes 12 crepes (4 servings)
Adapted from source: Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn