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.
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.)
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.
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