Turkey and asparagus crepes



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20g butter, melted
4 thin slices turkey
4 thin slices jarlsberg cheese
2 bunches asparagus, ends trimmed, blanched
1/2 cup (125ml) light cream
1/2 cup (50g) grated cheddar
1/2 cup (75g) plain flour
1 egg
2/3 cup (160ml) milk
1/3 cup (80ml) light cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To make Batter, sift flour with a pinch of salt into a bowl. Whisk in egg. Stir in half of milk, until smooth. Stir in remaining milk and cream.

2. Heat a non-stick frying pan on medium. Brush with a little melted butter. Add ¼ cup of batter and tilt pan to cover base. Cook for 1 minute, until bubbles appear. Turn crepe and cook for another minute. Repeat with remaining melted butter and batter to make four crepes.

3. Preheat oven grill on medium. Place crepes on a flat surface and top each with turkey, jarlsberg cheese and asparagus. Roll to enclose. Place in a heatproof serving dish, pour over cream and sprinkle with grated cheddar. Season with pepper. Place under grill for 3 minutes, until cheese melts and cream is bubbling. Serve immediately.

Tips: You can make the batter the night before.