Turkey Dill Crepes

RH Staff

From: First Watch Restaurant. Yield: 1 serving.

CREPE:
1 large plain crepe
2 oz. whipped eggs
1 oz. smoked turkey, diced
½ oz. button mushrooms, cleaned and sliced
¼ oz. fresh spinach leaves,
stemmed and coarsely chopped
¼ oz. sweet onions, diced fine
1 oz. Monterey Jack Cheese, shredded
* * *
2 oz. Hollandaise sauce, prepared
½ oz. diced tomatoes

For crepe: Butter a large omelet pan; add 2 oz. of eggs. Place a crepe, brown side up in pan; dip in egg, and flip. Add turkey, mushrooms, onions and spinach to ensure there's a piece in every bite. Add cheese. Place under broiler or salamander to melt.

For service: Fold crepe in half and top with Hollandaise sauce and tomatoes. Sprinkle with dill. Serve on warm platter with potatoes and English muffin. garnish with additional fresh dill sprigs.

NATIONAL TURKEY FEDERATION