Turkey Crepes

Instructions

1. For the crepes: Melt butter. In a small bowl, beat eggs.
2. In a large bowl, combine flour and salt. Make a well in center of bowl and add eggs, milk, water, and butter. Whisk until thoroughly combined and smooth.
3. Heat a small non-stick skillet over medium heat. Into dry skillet, ladle 1/4 cup batter and tilt to spread batter into a thin layer that covers the bottom of pan.
4. Cook for 2 minutes. Edges will look dry and begin to curl when it is ready to flip. Using a thin spatula, carefully flip and cook other side for 1 minute, or until golden brown. Remove to a plate and repeat with remaining batter.
5. Cover cooked crepes with a clean kitchen towel to keep warm until ready to use. While crepes are cooking, make the filling.
6. For the filling: Cube turkey, and coarsely chop artichoke hearts.
7. In a skillet over medium-high heat, melt butter and add mushrooms. Cook for 5 minutes, or until browned. Add in garlic, turkey, artichoke hearts, and rosemary.
8. Stir and cook for 3 minutes, or until warmed through. Delgaze pan with wine. Season with salt and pepper to taste.
9. Turn heat to low, add in swiss cheese, and stir until melted. Cover, and keep warm on low while you prepare the sauce.
10. For the sauce: Melt butter in a saucepan over medium heat.
11. Add garlic and stir. Sprinkle flour over butter and whisk into a paste. Cook for 1 minute.
12. Slowly pour milk into roux, while continuously whisking. Keep whisking until mixture thickens, about 3-5 minutes.
13. Add cheese and stir until melted. Add salt, taste, and adjust seasoning to your liking.
14. To assemble, lay 2 crepes on each serving plate. Spoon filling into middle of each crepe. If you would like, drizzle a bit of white sauce over filling. Roll crepe, placing seam side down. Generously ladle sauce over top and enjoy!