Name: Crepes with Turkey Breast and White Sauce
Prep time: 36 min
Cook time: 16 min
Yield: 6
Cuisine: Francesa
Ingredients: 2 tablespoons butter, for the Alfredo sauce; 1 1/2 cups whipping cream, for the Alfredo sauce; 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.