Turkey crêpes

Ingredients for 4 servings:

• 125 g flour (half whole grain)
• 2 eggs
• 125 ml milk
• 1 tbsp oil (rapeseed oil)
• 400 g turkey breast fillet(s)
• 150 g cocktail tomatoes
• 4 lettuce leaves
• 200 g cucumber(s)
• 200 g yogurt
• 100 g tomato ketchup
• Spice mix (gyros spice)
• Salt
• pepper
• Clarified butter
• Sugar or sweetener
• Mustard

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with light yogurt sauce, ideal on hot summer days

Combine the flour, a pinch of salt, eggs, milk, 125 ml water, and 1 tbsp oil, and let it sit for about 30 minutes. Thinly slice or grate the cucumber. Slice the tomatoes. Cut the turkey breast fillet into small strips and season generously with gyro seasoning and salt and pepper to taste. Brown the meat in a little clarified butter. For the sauce, combine the yogurt, ketchup, and a pinch of sugar (or 1 drop of sweetener) and season with a dollop of mustard, salt, and pepper. Melt a little clarified butter in a pan and fry the crepes, one after the other, with a thin layer of batter. Then fill each crepe with a lettuce leaf, cucumber, tomato, meat, and the yogurt sauce. Roll up and serve! This recipe is enough for a main meal for 2 adults. It also serves 4 people as a snack. We love eating it on hot summer days.