Baked Turkey Crêpes with Béchamel

Ingredients

• •1 tbsp margarine
• •1 tbsp flour
• •1 cup milk
• •4 tbsp grated kashar cheese
• •250 g turkey breast
• •3 tomatoes
• •2 green peppers
• •1 cup peas
• •2 tbsp oil
• •Salt, black pepper, red pepper
• •2 cups flour (for crêpes)
• •2 eggs
• •2 cups milk (for crêpes)

Preparation

1. 1

   Mix the flour, eggs, milk and salt to a thin batter.

2. 2

   Cook ladlefuls in a lightly oiled nonstick pan on both sides. Sauté the boiled turkey in a little oil. Add diced tomato, green pepper and peas and cook 10 minutes over low heat. Add salt and pepper. Fill the crêpes with this mixture and roll them up. Melt the margarine and toast the flour until golden. Gradually add the milk to make a thin béchamel. Add salt and pepper. Arrange the crêpes on a lightly greased tray. Pour the béchamel over them. Sprinkle with grated kashar cheese and bake in a 200°C oven until golden.