Turkey Pot Pie Crepes with Chipotle Cranberry Sauce

A basic French crepe filled with homemade creamy turkey pot pie filing and topped with a spicy chipotle cranberry sauce.

Bring all the ingredients (1 cup cranberry sauce, 1 whole +1 tsp adobe sauce chipotle pepper , ½ cups brown sugar, 1 pinch salt) to light boil over medium heat for about 5-10 minutes and remove from heat. Store in airtight container in refrigerator until ready to serve.

Make filling in a large pot by melting half of ½ stick butter and sauté ½ large onion, ½ large green pepper, ½ large red pepper and 6 oz. mushrooms for about 10 minutes.
Stir in 1 tbsp. all purpose flour. Add ½ cup chicken broth, ¼ cup milk, and ¼ cup heavy cream to vegetables and cook until mixture thickens. Add 2 cups cooked turkey and heat on low for 15 minutes.

In a bowl, mix all crepe ingredients together (1 cup all purpose flour, 2 large eggs, 1¼ cup milk, 1 tsp. vanilla, 2 tbsp. butter. You can also make the crepe batter ahead if necessary. Store in container in the fridge until ready to use.
Heat an 8-inch skillet or special crepe skillet over medium heat. Pour a small amount of batter in the middle of the hot pan and swirl around to cover pan, making a thin crepe. Cook until edges begin to peel away.
Fill crepe with hot turkey pot pie filling, roll, and top with cranberry sauce.