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Turkey Dill Crepes

Turkey Dill Crepes

From: First Watch Restaurant. Yield: 1 serving.

1 large plain crepe
2 oz. whipped eggs
1 oz. smoked turkey, diced
½ oz. button mushrooms, cleaned and sliced
¼ oz. fresh spinach leaves,
stemmed and coarsely chopped
¼ oz. sweet onions, diced fine
1 oz. Monterey Jack Cheese, shredded
* * *
2 oz. Hollandaise sauce, prepared
½ oz. diced tomatoes

For crepe: Butter a large omelet pan; add 2 oz. of eggs. Place a crepe, brown side up in pan; dip in egg, and flip. Add turkey, mushrooms, onions and spinach to ensure there's a piece in every bite. Add cheese. Place under broiler or salamander to melt.

For service: Fold crepe in half and top with Hollandaise sauce and tomatoes. Sprinkle with dill. Serve on warm platter with potatoes and English muffin. garnish with additional fresh dill sprigs.