If you want to try something different to serve for your next brunch then here is a great recipe for you! With a rich and creamy turkey filling, these crepes are perfect served alongside a fresh fruit salad.

Béchamel Sauce:
2 tbsp (30 mL) butter
1 tbsp (15 mL) all purpose flour
1 cup (250 mL) hot milk
2 tsp (10 mL) Dijon mustard
Pinch each salt and pepper
1 tbsp (15 mL) grated Parmesan cheese

Turkey, Mushroom and Asparagus Filling:
1 tbsp (15 mL) extra virgin olive oil
1 ½ cups (375 mL) sliced mushrooms
2 shallots, finely chopped
1 clove garlic, minced
1 tsp (5 mL) dried thyme leaves
½ tsp (2 mL) salt
2 cups (500 mL) chopped cooked turkey
2 tbsp (30 mL) dry vermouth or turkey stock
1 tbsp (15 mL) grated Parmesan cheese
8 asparagus spears, cooked and chopped

Béchamel Sauce: In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook, whisking for about 8 minutes or until starting to thicken and sauce coats the back of a spoon. Whisk in mustard, salt and pepper. Reserve 1 cup (250 mL) of the sauce.

Turkey, Mushroom and Asparagus Filling: In large non-stick skillet, heat oil over medium heat and cook mushrooms, shallots, garlic, thyme and salt for about 5 minutes or until mushrooms are golden and no liquid remains in skillet. Add turkey and vermouth and cook for 3 minutes or until turkey is heated through. Stir in reserved béchamel sauce and asparagus.
Divide filling among crepes and roll or fold each crepe and place in baking dish. Spread crepes with remaining béchamel sauce and sprinkle with Parmesan cheese. Place in broiler about 6 inches (15 cm) away from heat and broil for about 2 minutes or until golden and bubbly.

Makes 6 servings.
Prep time: 1 hour (if making crepes from scratch)
Cooking time: 45 minutes