Crisp Turkey-Stuffed Crepes

Preparation

1. Step 1

   In a medium bowl, whisk together flour, milk, ½ cup water, eggs, 2 tablespoons butter and ½ teaspoon salt. Cover and let stand for at least 1 hour.

2. Step 2

   Meanwhile, in a large skillet, heat olive oil. Add mushrooms, season with salt and cook over medium-high heat, stirring occasionally, until browned and tender, about 5 minutes. Stir in shallots, garlic and thyme and cook over medium heat for 1 minute. Add spinach and cook, stirring, until wilted, about 1 minute. Remove skillet from heat and stir in turkey, crème fraîche, chives and ¼ cup cheese. Season well with salt, pepper and nutmeg

3. Step 3

   Lightly brush an 8-inch skillet with melted butter and heat over medium heat. Whisk batter and add 2 to 3 tablespoons to skillet, swirling to coat bottom. Cook until edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook 20 seconds. Slide onto a plate and repeat with remaining batter, stacking crepes as cooked.

4. Step 4

   Heat oven to 400 degrees. Brush bottom of 2 large gratin dishes with melted butter. Spread 3 tablespoons filling over half of each crepe, then fold other half over filling and fold into quarters to form a triangle. Arrange crepes slightly overlapping in gratin dishes. Scatter leftover filling over top. Sprinkle with remaining ¼ cup cheese. Bake until edges are crisp and filling is hot, 15 to 20 minutes.