Ingredients

• 2 tbsp. THRIVE butter
• 1 tbsp. garlic
• 1/4 c. Chopped Onions
• 1/2 c. THRIVE Celery
• 2 c. Turkey Dices
• 1 tbsp. THRIVE Italian Seasoning Blend
• 1 tsp. THRIVE Chicken Bouillon
• 1 tsp. THRIVE Chefs Choice
• 4 c. water
• 1/2 c. THRIVE Béchamel (Creamy White Sauce)
• 1/4 c. THRIVE Sour Cream Powder
• 1/2 c. Cranberries
• 1 tsp. Chives
• 1 tsp. Parsley
• 2 oz. cream cheese
• 1/4 c. THRIVE parmesan cheese
• 12 crepes, precooked
• 3 tbsp. scrambled Egg Powder + 5 tbsp. water

Directions

1. In a saucepan, sweat butter and garlic together over low heat for 2–3 minutes.
2. Add onions, celery, turkey, Italian blend, bouillon, and Chef’s Choice blend and stir to lightly toast.
3. Add the water and bring up to a simmer for 8 minutes. Mix béchamel and sour cream powders together and whisk in. Stir in cranberries, chives, and parsley and simmer for 1–2 minutes.
4. Remove from heat and fold in cream cheese and parmesan. Allow to cool before rolling.
5. Mix egg powder and water together.
6. Lay out 12 crepes on a flat smooth work surface. Brush the top 1/4 edge with the eggs. Place 1/3 cup of the filling down the middle of each crepe and roll up carefully without ripping.
7. Repeat the process for all 12 crepes.
8. Place crepes on cookie sheet, brush with egg mixture, and sprinkle with additional Chef's Choice blend and parmesan cheese if desired.
9. Bake in oven at 375 for 10–15 minutes or until lightly browned and warmed through.
10. Try topping with cranberry sauce!