Herb CrepeHerb Crepes
2 large eggs
1 ¼ cups whole milk
1 cup all-purpose flour
1 Tbsp. melted butter
¼ tsp. salt
1tsp parsley
1tsp thyme

In a medium bowl, using an electric mixer, beat eggs with milk. Add flour, melted butter, and salt, and beat till well blended. Let stand for 1 hour or longer.

Preheat an 8-inch nonstick skillet over medium heat and lightly spray or oil. Pour 3 Tbsp. of batter into the bottom of the pan, pick up the pan, and tip it in a circle so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under the crepe. Flip and cook briefly on the other side. Cool on linen towels

Filling
2 Tbsp. butter or margarine
4oz. mushrooms, sliced
2 Tbsp. finely chopped yellow onion
2 cups cubed, cooked turkey
½ cup mayonnaise
½ cup sour cream
½ cup grated Swiss cheese
¼ tsp. salt
Dash of white pepper
2 Tbsp. sherry or dry white wine
(1/4 cup toasted sliced almonds)

In a medium skillet over medium heat, melt butter. Add mushrooms and onion and sauté until tender, about 5 minutes. Stir in turkey. Remove from heat.

Preheat oven to 350 F. In a medium bowl, mix together mayonnaise, sour cream, cheese, salt, pepper, and sherry. Mix half of this mixture with turkey and mushrooms. Fill each crepe with a ¼ of filling, arranging it down the middle of the crepe. Roll up and place crepes seam-side down in a lightly sprayed or oiled 9 x 13-inch baking dish. Thin and spread the other ½ of the sauce over the crepes before serving.