Turkey, Brie & Cranberry Crêpes

  • Prep Time 10 min
  • Total Time 1 h 5 min
  • Serves: 8

Ingredients

  • 1 cup milk, room temperature 250 mL
  • ⅔ cup all-purpose flour 150 mL
  • 2 eggs
  • 3 tbsp butter, melted and divided 45 mL
  • ¼ tsp salt 1 mL
  • ½ cup leftover cranberry sauce 125 mL
  • 8 oz thinly sliced leftover turkey 250 g
  • 4 oz Brie cheese, sliced 125 g
  • 1 cup baby arugula, plus more for garnish 250 mL

Directions

  • Step 1

    Add milk, flour, eggs, 2 tbsp (30 mL) melted butter and salt to blender; process until smooth. Strain into bowl. Let stand at least 30 min. or refrigerate up to 12 hr.

  • Step 2

    Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of remaining melted butter. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 min. until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 sec.to set. Transfer to plate. Repeat with remaining batter to make 8 crêpes. (Crêpes can be prepared to this point, stored between sheets of wax paper, wrapped and refrigerated up to 1 day in advance.)

  • Step 3

    To assemble crepes, preheat oven to 400°F (200°C). Spread 1 tbsp (15 mL) cranberry sauce over half of each crêpe. Top with turkey, Brie and arugula. Fold each crêpe in half, then fold in half again to form a quarter-round. Place on parchment paper-lined baking sheet. Bake 3 to 5 min. until cheese starts to melt. Garnish with additional arugula. Serve warm.

Nutrition Facts

  • Nutrition Description Per serving (⅛ recipe)
  • Calories 230
  • Fat 11 g
  • Saturated Fat 6 g
  • Carbs 16 g
  • Sugar 6 g
  • Protein 16 g
  • Cholesterol 105 mg
  • Fibre 1 g
  • Sodium 250 mg