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Leftover Turkey & Spinach Pancakes|
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Leftover Turkey & Spinach Pancakes
1 cup of flour
Salt and pepper to taste
2 eggs, beaten
1 cup of milk
1 tablespoon of melted butter
Oil
Filling
2 cups of ground leftover turkey
one 10 3/4 ounce can of Campbell's condensed cream of chicken soup
1 cup of chopped cooked spinach, well drained
1 teaspoon of tomato paste
1/4 teaspoon of onion powder
A pinch of garlic powder
Salt and pepper to taste
2 tablespoons of butter
2 tablespoons of grated Parmesan cheese |
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Sift flour with salt and pepper into bowl. Make hollow in center of flour and add beaten eggs and 1/4 cup of milk. Mix eggs and milk together with spoon before gradually drawing in flour. Add 1/4 cup more milk as mixture thickness.
When mixture is smooth and consistency of thick cream, beat for 5 minutes with electric beater. Stir in melted butter and another 1/4 cup milk. Leave the batter in a covered bowl for 30 minutes.
Test thickness of batter, which should just coat back of spoon. If too thick, add more milk and stir well. Grease griddle or frying pan with a small amount of oil.
When hot, pour in enough batter to coat pan thinly. Cook until golden brown on one side. Pile up and keep warm. Allow 2 to 3 pancakes per person.
Mix the ground turkey with chicken soup. Add the cooked spinach; mix thoroughly. Heat the mixture and add tomato paste. Sprinkle in onion and garlic powders. Season with salt and pepper.
Preheat broiler.
Spoon filling onto pancakes, roll up, and place in center of ovenproof dish. Sprinkle with butter and cheese. Broil until cheese is golden brown. Serve at once. Serves 6
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