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Lynds
Nov 3, 20202 min read

Dairy Free Turkey, Blue Cheese, Arugula Crepes

A savoury dinner that can use up left overs you have on hand!

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I had some roasted turkey in the fridge and was really hoping to put it to good use. One of my absolute favourites is creating from the fridge and this meal did not disappoint. But crepes? and savoury? I know... most people have crepes for breakfast and stuffed with strawberries or chocolate, but not me.... savoury is the way to go!





To make the crepe was easy... honestly and I managed to do it both fully organic and dairy free. I used the following:


1 2/3 cups of all purpose flour

1 Tbsp of sugar

1 Pinch of salt

2 cups cashew beverage

3 large eggs

2 Tbsp of avocado oil




I mixed the dry ingredients together in a bowl and mixed the cashew beverage with the oil. Add the milk mixture to the dry and stir well, then add in the 3 pre-whipped eggs. You want to use a hand mixer to ensure there are no clumps remaining. The mix should be light and smooth.





see the clumps?.... this still needed more mixing!


Once ready I greased a shallow pan and ladled small amounts of the batter in and spread around to thinly coat the bottom of the pan.



These are thin enough to fully cook without flipping... so when done use a large spatula to assist its removal from the pan and place on a plate.





In another pan I sautéed up some garlic and onions and cooked until soft. When nearly complete I added in some arugula leaves to wilt down.


I also heated up some turkey which I chopped into small pieces and crumbled up some of my favourite blue cheese. For those that follow me regularly, you've heard me say that for some reason, blue cheese is the only dairy I can eat.... and I literally find it heavenly! That said if you are dairy free a shredded dairy free cheese blend will work well in the filling as well.




I layered all of my elements on one half of the crepe in order to do the famous flip! and seasoned the top with Italian seasoning. With the crepe still warm and the turkey and the arugula mix still hot, the cheese should naturally melt down a bit themselves, but you can heat your cheese up with the turkey to ensure the melty goodness you are looking for.



As you can see, I'm no pro at the perfect edges, but when the flavour works, I'm not too worried about it. If anyone has any tips for getting that perfectly round crepes, let me know... I know there is a special pan for authentic crepes but I don't have it :) This was also a hit with my kids with ham and cheese. I was surprised but both of them devoured them for dinner, so this will definitely go on repeat for an easy week night dinner. Hope you try it.


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