Turkey, Mushroom and Asparagus Filling:
Crepes: In a bowl, whisk eggs and milk together. Gradually whisk in flour until combined and smooth. Cover and refrigerate for 30 minutes. Remove from refrigerator and pour batter through fine mesh sieve into another bowl.
Spray a 7 inch (18 cm) non-stick skillet or crepe pan with cooking spray and place over medium high heat. Pour a scant ¼ cup (60 mL) of the batter into the skillet and swirl pan to coat bottom evenly. Cook for about 2 minutes or until golden underneath and top is set. Using a spatula, turn crepe over and cook for 30 seconds and remove to plate. Re-spray pan and repeat with remaining crepe batter. Cover and set crepes aside.
Béchamel Sauce: In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook, whisking for about 8 minutes or until starting to thicken and sauce coats the back of a spoon. Whisk in mustard, salt and pepper. Reserve 1 cup (250 mL) of the sauce.
Turkey, Mushroom and Asparagus Filling: In large non-stick skillet, heat oil over medium heat and cook mushrooms, shallots, garlic, thyme and salt for about 5 minutes or until mushrooms are golden and no liquid remains in skillet. Add turkey and vermouth and cook for 3 minutes or until turkey is heated through. Stir in reserved béchamel sauce and asparagus.
Divide filling among crepes and roll or fold each crepe and place in baking dish. Spread crepes with remaining béchamel sauce and sprinkle with Parmesan cheese. Place in broiler about 6 inches (15 cm) away from heat and broil for about 2 minutes or until golden and bubbly.
Makes 6 servings.
Prep time: 1 hour (if making crepes from scratch)
Cooking time: 45 minutes
Nutritional Information (Per serving): Calories 392; protein 22 g; fat 20 g; carbohydrates 31 g.