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Savory crepes packed with seasoned turkey, sautéed mushrooms, and Swiss cheese have become my go-to comfort meal for brunches or whenever I have leftover turkey in the fridge. They are tender and flavorful, wrapped up like a cozy little package with the brightness of fresh parsley and a hint of lemon zest for something extra.
I started making these on busy Sunday mornings and now they have become my husband’s favorite request when he spots leftover turkey in the fridge. The combination of herbs and melty cheese puts everyone in a good mood.
Ingredients
- Large eggs: provide structure and richness to the crepe batter
- All purpose flour: keeps the crepes soft yet sturdy
- Milk and water: both help create a very supple batter for lacy thin crepes
- Melted butter: gives richness and an easier batter to spread
- Chopped fresh parsley: adds a pop of color and fresh herby flavor
- Dry basil: introduces subtle warmth
- Red pepper flakes: supply a gentle hint of heat
- Salt and pepper: are essentials for depth
- Lemon zest: brightens everything and keeps the flavors lively
- Butter for the pan: ensures a golden color and easy release
- Swiss cheese: brings a creamy melt and a nutty touch
- Sliced mushrooms: should be fresh and sautéed until deeply browned for earthy flavor
- Cooked shredded turkey: adds heartiness try to use meat that is moist and well seasoned with a touch of thyme
- Chopped parsley for garnish: brightens the final plate
Step-by-Step Instructions
- Make the Crepe Batter:
- Combine the eggs flour milk water melted butter parsley basil red pepper flakes salt and pepper in a medium bowl. Whisk well until smooth and lump free. Stir in lemon zest at the end for fresh aroma. Let the batter rest if you have time for best texture but it is not required.
- Prepare the Pan:
- Set a small nonstick or seasoned crepe pan over medium low heat. Add about a tablespoon of butter to coat the surface.
- Cook the Crepes:
- Pour about a quarter cup of batter into the center of the heated pan. Quickly tilt and rotate the pan so the batter spreads in a thin even layer all the way toward the edges. Let the crepe cook for one to two minutes until the surface looks set and edges release easily.
- Flip and Finish:
- Use a thin spatula to gently lift the edge and flip the crepe over. Cook the second side for about thirty seconds or just until lightly golden.
- Stack the Crepes:
- Remove each cooked crepe to a plate lined with wax paper or a silicon mat. Layer with paper or mat between crepes to prevent sticking. Continue making crepes until all batter is used.
- Prepare the Fillings:
- While the crepes cook sauté sliced mushrooms in olive oil with salt and pepper until deeply browned. Warm up cooked shredded turkey seasoned as you like it.
- Assemble the Crepes:
- Lay one crepe at a time flat on a plate. Place two slices of Swiss cheese across the center. Add a spoonful of warm turkey and a few mushrooms. Roll up tightly like a little burrito making sure the filling stays tucked inside.
- Serve and Garnish:
- Arrange on plates and sprinkle with chopped fresh parsley. Serve hot when cheese is melty and the crepes are soft.
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Swiss cheese has always been my favorite part with its oozy richness and mild flavor. I still remember the first time my daughter helped me flip a crepe and how proud she looked when she got one just right.
Storage Tips
Make the crepes ahead and store them layered with wax paper in the fridge for up to three days. Reheat gently in a covered pan to preserve softness. Filled crepes can also be cooled and refrigerated then microwaved or warmed in the oven for a convenient meal.
Ingredient Substitutions
Swap the turkey for rotisserie chicken smoked tofu or sautéed spinach for a vegetarian take. Gruyere or fontina work instead of Swiss cheese for a nuttier flavor. Use gluten free all purpose flour if needed and the results will still be tender.
Serving Suggestions
Pair these crepes with a crisp green salad and a simple vinaigrette for a balanced brunch or light dinner. A side of roasted potatoes or a cup of creamy soup would also be delicious. I sometimes add extra lemon zest or dust the tops with paprika.
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A Bit of Context
Savory crepes or crêpes salées have long been a staple in France especially in Brittany. Traditionally filled with ham and cheese they have been adapted widely in the US with local ingredients and flavors. This turkey and mushroom version is a nod to both post holiday leftovers and the French café tradition.
Recipe FAQs
- → How do I achieve thin, tender crepes?
For thin crepes, use a well-blended batter with milk and water, and evenly swirl it across a warmed, buttered pan. Let each crepe cook briefly on each side to avoid overcooking and to keep them tender.
- → What's the best way to sauté mushrooms for this dish?
Sauté mushrooms in olive oil over medium heat until golden, then season with salt and pepper. Avoid overcrowding the pan so they brown rather than steam.
- → Can I use leftover turkey?
Yes, cooked shredded turkey works perfectly. Season with thyme, salt, and pepper before adding to the filling for extra flavor.
- → What substitutions can be made for Swiss cheese?
Gruyère, Emmental, or even a mild mozzarella may be used if Swiss cheese is unavailable, offering similar melt and flavor profiles.
- → How should I serve these crepes?
Serve crepes hot, garnished with chopped parsley. Pair with a fresh green salad or simple fruit for a balanced meal.
- → How can I prepare the batter ahead of time?
The crepe batter can be mixed and refrigerated for up to 12 hours before cooking. Stir well before using for smoothness.