Savory Crepes

Begin by combining the eggs, flour, milk, water, melted butter, parsley, salt and pepper in a medium mixing bowl.
Whisk the ingredients until well blended.
Heat a small pan over medium/low heat (I use an omelet or a crepe pan) and melt about a tablespoon of butter in the pan. Add some of the batter mixture to the heated pan until it almost coats the center, then carefully swirl the pan until the batter begins to come up around the sides of the pan to make a larger sized crepe. Let cook for a minute or two.
Once the majority of the crepe isn’t runny, carefully use a spatula to lift it and flip to the other side. Once flipped, the other side will cook faster. This may take a few tries to get the heat right, but once you get the hang of it, it’s easy!
Sauté the mushrooms and heat up the turkey in order to prepare the crepes.
Lay the crepe flat on a plate, add two slices of Swiss cheese, a few spoonfuls of cooked turkey, and some mushroom slices.
Carefully roll the crepes tightly, without the filling falling out, then top with chopped parsley to serve.
Enjoy!

by Rosewood Bistro