• 40 g (3 tbsp) butter
• 250 ml (1 cup) pale ale
• 2 eggs
• 2 g (1 tsp) salt
• 125 g (1 cup) flour, sifted

• 200 g (1 container) oyster mushrooms
• 200 g (1 container) chanterelle or shiitake mushrooms
• 1 garlic clove, chopped
• 30 ml (2 tbsp) olive oil
• 125 ml (½ cup) chicken broth mixed together with 1 tbsp of corn starch
• 15 ml (1 tbsp) pesto
• 400 g (¾ lb) cooked turkey, cut into thin strips
• 60 ml (4 tbsp) cooking cream 15% m.f.
• 4 sprigs chive

1. Melt butter in microwave oven. Pour into food process and add pale ale, eggs, salt and sifted flour. Beat until a smooth texture is obtained, then strain mixture to remove lumps. Let batter rest for about 1 hour in the refrigerator. Cook 6 to 8 pancakes in a non-stick skillet and keep warm.

1. Sauté mushrooms, garlic and olive oil over high heat. Add chicken broth, pesto and turkey. Continue cooking for another 2 minutes. Add cream and let mixture reduce for 1 minute.
2. Drop a few spoonfuls of creamy turkey mixture in center of pancake. Gently gather pancake to seal - like a bundle - and tie with a sprig of chive. Reheat turkey bundles in the oven heated to 350°F for 5 minutes

Serves: 6-8
If you're short on time, simply replace the pancakes with tortillas. Place 6 whole wheat tortillas in a 6-muffin pan. Drizzle with a little oil and sprinkle with ground cumin or piment d'Espelette. Cook 15 minutes in the oven, preheated to 350°F. Fill the tortillas with turkey and mushroom preparation.