Lunchbreak: La Boulangerie chef Vincent Colombet makes turkey, brie and butternut squash crepes

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La Boulangerie
915 W. Belmont
Chicago
(312) 480-8337
www.laboulangeriechicago.com

Turkey, Brie and Butternut Squash Crepe

Crepe Batter Ingredients:
2 cups flour
3 cups milk
5 eggs
3 Tbs of sugar
2 Tbs of melted butter
1 pinch of salt

Crepe Filling Ingredients:
3 oz pulled turkey
2 Oz Brie
1.5 oz roasted butternut squash
3 Tbs of apple butter
3 Tbs of brown butter
1 Tbs of dried cranberry

Directions:
Mix all the ingredient in a bowl except the milk. Add milk little by little. Let the batter rest for at least 4 hours. Pour about 1/4 to 1/3 cup of batter into a hot pan, swirling the batter to create an even surface. Let cook about 2 minutes on the first side until golden brown. Flip and cook 30 seconds on the other side. Keep warm with sheets of parchment paper in between each crepe in a low oven about 200 degrees until serving. When ready to serve, fill crepes with filling, fold and serve.

S’Mores Filling Ingredients:
1.5 oz broken graham crackers
1.5 oz  marshmallow
1 oz dark chocolate
1 oz white chocolate
1 oz whipped cream

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