The Cavalier Recipe

Make batter

In a blender or large bowl, combine 1 cup flour, 2 eggs, 1 cup milk, 1/4 cup water, 2 tbs melted butter, and 1/4 tsp salt. Blend or whisk until completely smooth and slightly frothy, about 30 seconds. Scrape down sides and let the batter rest at room temperature for 15–30 minutes (this relaxes the gluten for tender crepes).

Adjust consistency

After resting, check consistency — it should be thin and pourable, like heavy cream. If too thick, whisk in 1–2 tbs water or milk until the desired consistency is reached.

Cook bacon

Heat a medium skillet over medium heat. Add bacon slices and cook until crisp, 6–8 minutes, turning once. Transfer to a paper towel–lined plate to drain and cool, then chop into bite-sized pieces.

Warm turkey & spinach

In the same skillet, remove excess bacon fat leaving about 1 tsp (or wipe skillet and add 1 tbs olive oil if preferred). Over medium heat, add the baby spinach and sauté just until wilted, about 1–2 minutes. Add the sliced turkey for 1 minute to warm through. Season turkey and spinach lightly with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside.

Prepare avocado & tomatoes

Halve, pit and slice the avocado into 1/4-inch slices. Lightly toss slices with a pinch of salt to prevent browning if not assembling immediately. Thinly slice the tomato and set aside with 1/4 cup thinly sliced red onion.

Assemble filling components

Crumble 1/2 cup feta in a small bowl. Have 3 tbs basil pesto at room temperature for spreading. Keep cooked bacon, warmed turkey & spinach, avocado, tomato, red onion, and feta ready to assemble.

Heat pan

Heat a 8–10 inch nonstick skillet or crepe pan over medium-high heat until warm. Brush lightly with melted butter or neutral oil (about 1 tsp).

Cook crepes

Pour about 1/4 cup of batter into the center of the pan, immediately swirl to create a thin, even round. Cook until the edges lift and the underside is golden, 45–60 seconds. Flip with a spatula and cook the second side 20–30 seconds. Transfer cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter to make 6 crepes (you may need to re-butter the pan between crepes).

Fill each crepe

Lay one crepe flat. Spread 1/2 tablespoon basil pesto across the center. Add about 1.25 oz (roughly 2–3 slices) turkey, 1/2 oz chopped bacon, a small handful (about 1/3 cup) wilted spinach, 2–3 slices avocado, 2–3 thin tomato slices, and a tablespoon crumbled feta. Top with a few rings of red onion and a small grind of black pepper. Fold crepe over (fold in half or into an envelope) and keep warm. Repeat to assemble remaining crepes.

Finish and serve

If desired, warm assembled crepes briefly in the pan, seam-side down, for 30–45 seconds to meld flavors. Plate each crepe with a generous portion of the side salad and serve immediately.

Make dressing

In a small bowl or jar, whisk together 1 tbs red wine vinegar, 1 tbs extra virgin olive oil, 1/2 tsp Dijon mustard, 1/8 tsp salt and 1/8 tsp black pepper until emulsified.

Toss salad

In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes and 1/2 cup sliced cucumber. Drizzle dressing over salad and toss gently to coat. Divide salad among plates alongside crepes.