Turkey and avocado crepes are healthy snacks that are just extremely delicious. Since the turkey is lean, the avocado gives the dish good fat. Each bite is creamy from the cottage cheese and crunchy from the lettuce too.
Moreover, you may add some hot sauce if you like it spicy or dip it in sour cream the way I like it. I personally think that the filling will work well with pita or tacos. Salsa is also a perfect complement to this dish.
I know that making the perfect crepe can be quite challenging at the beginning, but all you have to do is make sure that you lightly grease the pan and keep it under moderate heat. Try to practice by making small crepes before you proceed to making pan sized ones for this recipe. Once you have perfected making crepes, you can use this skill in preparing fruit or vegetable filled crepes.
For the batter:
1/4 cup plain flour
1/2 cup whole meal flour
1 egg lightly beaten
1 cup low fat milk
For the filling:
6 slices lean cooked turkey, sliced into strips
1 small avocado, pitted, peeled and thinly sliced
1 cup low fat cottage cheese
1 cup shredded lettuce
Sift the flour and whole meal flour in a large mixing bowl. Make a well at the center and then gradually add the egg and milk. Stir the mixture using a wooden spoon until all the ingredients are well combined and the batter is free of lumps. Cover the bowl for 5 minutes.
Heat a medium sized non-stick pan over medium heat. Place 3 tablespoons of batter on the lightly greased pan and swirl it so that it covers the base. Cook it for around 2-3 minutes on both sides until it sets and becomes golden brown. Transfer it to a plate and keep warm. Do the same for the remaining batter. Grease the pan if needed.
Assemble the crepes by placing some turkey on half of the crepe. Top it with cottage cheese and lettuce. Fold the other end of the crepe over the filling or roll it up. Serve cold or warm.
Photo Courtesy Of: Â Â knittymarie