Turkey, Brie & Cranberry Crêpes
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 5 m
- 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (⅛ recipe)
- Calories:
- 230
- Fat:
- 11 g
- Saturated Fat:
- 6 g
- Carbs:
- 16 g
- Fibre:
- 1 g
- Sugar:
- 6 g
- Cholesterol:
- 105 mg
- Protein:
- 16 g
- Sodium:
- 250 mg
