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turkey roll ups with homemade spinach wraps

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Turkey Roll-Ups With Homemade Spinach Wraps

This batter has spinach and Parm, with a hint of nutmeg. When it comes to fillings, turkey and provolone work perfectly, but the sky's the limit here, so experiment with it.

Ingredients

  • 3 packed cups (80 grams) baby spinach leaves
  • 2 3/4 cups (650 grams) whole milk
  • 4 large eggs
  • 2 cups (240 grams) all-purpose flour
  • 1/4 cup (25 grams) grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch ground nutmeg
  • 1/3 cup Dijon mustard
  • 1/3 cup mayonnaise
  • 1/4 cup honey, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 12 slices provolone (or your favorite cheese)
  • 36 slices roast turkey
  • 3 small red onions, thinly sliced
  • 3 small red bell peppers, thinly sliced
  • 6 packed cups (180 grams) baby arugula

Directions

  • In a blender, combine the spinach, milk, and eggs. Blend until the spinach is completely smooth. Now add the rest of the crepe ingredients and blend until combined. Cover and transfer the batter to the fridge and let rest for 30 minutes to 1 hour.
  • Meanwhile, make the honey mustard: Combine the mustard, mayo, honey, and pepper in a small bowl. Taste and adjust the seasoning if needed.
  • Once the batter is done resting, heat a 12- to 14-inch nonstick pan over medium heat and add a pat (about 1 teaspoon) of butter. When the butter is melted, swirl the pan to evenly coat the bottom. Add ½ cup of crepe batter, then swirl the pan to spread it out as much as possible. Once the crepe starts to set at the bottom, adjust the heat to medium-low. After 3 to 4 minutes, the top of the crepe should look set, no longer raw. Place 1 slice of cheese, 3 slices of turkey, ¼ cup sliced onions, ¼ cup bell peppers, and ½ cup arugula in the center of the crepe (feel free to eyeball the measurements if you want). Roll up, sealing the ends, and keep cooking to melt the cheese, about 2 minutes.
  • Repeat until all your crepes are done.
  • Serve with honey mustard for dipping.

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