Still have leftover turkey? Lucky you! Here, a mixture of savory turkey and Brie combined with crisp, lightly sweet pears makes a winning combination for a weekend brunch, especially when served with a simple spinach salad alongside. If you don’t have turkey left over from Thanksgiving, you can use a pound of good-quality sliced smoked turkey instead.
Sautéed Pear, Turkey and Brie Crepes
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter, plus more for greasing
- 1 cup (8 fl. oz./250 ml) whole milk
- 1 cup (5 oz./155 g) all-purpose flour
- 2 eggs
- 1/2 tsp. salt
- 1 firm but ripe pear, quartered, cored and thinly sliced
- 1/2 lb. (250 g) Brie cheese, sliced
- 1 lb. (500 g) turkey, thinly sliced
1. In a fry pan over medium heat, melt 2 Tbs. of the butter. In a bowl, whisk together the milk, flour, 1/3 cup (3 fl. oz./80 ml) water, eggs and salt until smooth. Stir in the melted butter. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. In the same pan over medium-high heat, melt 2 Tbs. of the butter until bubbly and golden brown, about 2 minutes. Add the pears, spreading them in a single layer, and cook until golden brown on both sides, about 2 minutes on each side. The pears should be caramelized but still hold their shape. Remove the pan from the heat and let stand while you make the crepes.
3. Preheat an oven to 350°F (180°C). Have ready 2 baking sheets.
4. Warm a 6-inch (15-cm) crepe pan or nonstick fry pan over medium-high heat. Add 1/2 tsp. of butter and swirl the pan until the butter melts and covers the bottom of the pan. (If you are using a seasoned crepe pan, you will need to butter the pan only once. If you are using a nonstick pan, you will need to lightly butter the pan in between crepes.) Ladle about 1/4 cup (2 1/2 oz./75 g) of the batter into the pan and tilt the pan to cover the bottom evenly. Cook until the bottom is lightly browned, 1 to 2 minutes. Run a fork around the edges of the pan to loosen the crepe and transfer to the baking sheet. Do not cook the other side. Repeat with the remaining batter until you have 6 crepes.
5. Place 1 crepe on a work surface. Place one-sixth of the Brie over one-quarter of the crepe, followed by one-sixth of the turkey and one-sixth of the pears. Repeat with the remaining crepes, Brie, turkey and pears, dividing them evenly. Bake until the cheese is gooey but not completely melted, about 3 minutes. Remove from the oven and carefully fold each crepe in half and then in half again. Serve immediately. Serves 6.
Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.