Place the oil and sun-dried tomatoes in a blender. Blend until smooth. Strain through a fine strainer.

In a stainless steel bowl, whip together the egg yolk, salt, pepper and mustard. Gradually add the flavored oil in a steady stream, whipping constantly to make a stiff mayonnaise.

Coarsely chop the smoked turkey. Coarsely chop the sun-dried tomatoes.

Mix together the turkey, tomatoes, chopped basil and the mayonnaise from Step 2. Taste and adjust seasoning if necessary.

Using a 4-inch round cutter, cut out a circle from the center of each crepe.

Place 2 tsp of the turkey mixture in the center of each circle. Gather the edges to form small purses and tie with a length of chive.