Seeking turkey leftover recipes? Need more ways to use leftover crepes? Try our Kentucky Hot Brown Recipe for Crepes. It's also one of our easy lunch recipes for crepes.
This crepe recipe is based on the famous "Hot Brown" sandwich created at the Brown Hotel in Louisville, Kentucky in 1926.
Instead of crustless bread, we substitute crepes, which make the perfect backdrop for a succulent topping of roast turkey, cheese, bacon and mushrooms.
Melt butter in a medium saucepan. Add shallot and sauté until transparent and softened, about 2 minutes. Add flour and stir well until absorbed (about 1 minute). Stir in milk, salt, pepper, and mustard. Cook over medium heat until sauce is bubbly and thick. Add parmesan cheese and ¼ cup of cheddar cheese. Stir together until cheese melts. Remove from heat.
Assemble crepes: Fold crepes into quarters. Place two folded crepes side by side on baking sheet lined with tin foil. Cover with 2 slices of turkey. Repeat with remaining crepes. Note: You will have 4 sets of two crepes each and each set will be covered with 2 slices of turkey. Ladle sauce evenly over each serving. Top with 1 tbsp of remaining cheddar cheese.
Place baking sheet under broiler. Broil until sauce bubbles and cheese melts. Garnish with bacon, mushroom slices, and parsley. Serve immediately.
Note: This is a great way to use up your turkey leftovers but chicken may also be substituted.
Yield: 4 servings (2 crepes each)
Want more turkey leftover recipes? Try our Turkey Crepes with Stuffing and Gravy.