Enjoy making these crepes with Alfredo sauce and Zwan® Virginia Turkey Breast, made with 100% turkey breast and 97% fat-free. This is an ideal option to make your dishes delicious and tempting.
1/2 cups Mozzarella cheese, shredded, for the Alfredo sauce
1/2 cups Parmesan cheese, shredded, for the Alfredo sauce
salt, for the Alfredo sauce
white pepper, for the Alfredo sauce
2 cups flour, for the crepe mixture
4 eggs, for the crepe mixture
4 tablespoons butter, melted, for the crepe mixture
1 teaspoon salt, for the crepe mixture
1 3/4 cups milk, for the crepe mixture
cooking spray, for the crepe mixture
2 cups spinach, for the filling
2 cups Zwan® panela cheese, into thin rectangles, for the filling
1 cup tomato, sliced, for the filling
salt, for the filling
ground black pepper, for the filling
oregano, for the filling
1 package Virginia Zwan® turkey breast, 250 g
parsley, finely chopped, for garnish
Preparation
20 mins
16 mins
Low
For the Alfredo sauce, melt the butter in a hot deep skillet and cook the heavy cream over low heat for 3 minutes. Stir in the mozzarella cheese and Parmesan cheese, seasoning with salt and white pepper. Cook for an additional 6 minutes or until the sauce thickens. Keep warm until use.
For the crepe mixture, blend the flour with the eggs, butter, salt, and milk until fully integrated.
Spray a medium hot skillet with cooking oil, pour a little of the mixture, and move the skillet by the handle to spread the mixture; cook the crepe on both sides over low heat for a total of 4 minutes.
Without removing the crepe from the skillet, fill it with baby spinach, Zwan® panela cheese, sliced tomatoes, and season with salt, pepper, and oregano; place three slices of Zwan® Virginia Turkey Breast, fold the crepe in half, and cook for 1 more minute.
Serve the crepe and drizzle with Alfredo sauce to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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