These crepes are equally delicious with leftover roast ham. If you don't have buckwheat flour, use a combination of all purpose and whole wheat flour.
Ingredients:
1 cup cooked wild rice or mixed grain rice
1/4 cup leftover cranberry sauce
2 cups leftover dark meat turkey or ham, roughly chopped
1/2 cup sour cream
1 tsp dried dill, or 1 tbsp. fresh dill or chives
1 sprig fresh rosemary
1 cup grated smoked gouda cheese
For the crepes:
1/2 tsp salt
3 eggs at room temperature
1 cup milk or butter milk at room temperature
1.5 cups buckwheat flour
2 tbsp. melted butter
1. Combine the all of the crepe ingredients in a blender and blend until smooth. Place in the fridge for 2 hours or overnight.
2. Combine the sour cream and dill in a bowl along with some salt and pepper. Stir to combine. Put a large spoonful into another bowl along with the wild rice and cranberry sauce. Stir to combine.
3. Remove the crepe batter from the fridge and add water if necessary to create the consistency of cream. Heat a medium frying pan or crepe pan over medium heat, then brush with melted butter or oil and pour in about 1/4 cup of crepe batter (depending on the size of your pan), swirling to coat the bottom of the pan and pouring out any excess batter. Cook for a few minutes on one side, then flip and finish the other side for a minute or two. Repeat until all the batter is cooked into crepes.
4. Wipe out the crepe pan, then heat over medium heat. Add some olive oil then sauté the turkey along with the rosemary until it is warmed through and beginning to brown and crisp up on the edges. Remove the rosemary.
5. On one quarter of each crepe, pile some turkey, cheese and wild rice mixture. Fold in half, then into quarters to make a triangle. Place into a baking dish, overlapping a little if necessary. Place in the oven at 350 F for 15-20 minutes, or until warmed through. Drizzle with the sour cream mixture and serve.
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