Savory Crepes Turkey Mushroom Swiss (Print-Friendly Version)

Crepes packed with turkey, Swiss cheese, mushrooms and fresh herbs—delicious for breakfast or lunch.

# What You’ll Need to Make This:

→ Crepe Batter

01 - 3 large eggs
02 - 130 grams all-purpose flour
03 - 160 millilitres whole milk
04 - 160 millilitres water
05 - 45 grams unsalted butter, melted
06 - 1 tablespoon chopped fresh parsley
07 - 0.25 teaspoon dried basil
08 - 0.25 teaspoon red pepper flakes
09 - 0.25 teaspoon salt
10 - 0.125 teaspoon black pepper
11 - Zest of 1 lemon
12 - Butter for coating pan

→ Filling

13 - 12 slices Swiss cheese
14 - 225 grams mushrooms, sliced and sauteed in extra virgin olive oil, seasoned with salt and black pepper
15 - 250–500 millilitres cooked turkey, shredded and seasoned with salt, black pepper, and dried thyme
16 - Chopped fresh parsley, for garnish

# How to Prepare:

01 - Combine eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt, and black pepper in a medium mixing bowl. Whisk thoroughly until smooth. Incorporate lemon zest and mix until evenly distributed.
02 - Heat a non-stick crepe or omelet pan over medium-low heat. Lightly coat with butter. Pour in enough batter to thinly cover the base, swirling to coat evenly and allow batter to reach the sides. Cook for 1–2 minutes, or until mostly set.
03 - Loosen the edge with a spatula and carefully flip. Cook the second side briefly until just golden, then transfer each crepe to a silicon mat or place wax paper between layers. Repeat until all batter is used.
04 - Saute mushrooms in extra virgin olive oil, seasoning with salt and black pepper. Warm the shredded turkey, seasoning with salt, black pepper, and dried thyme as desired.
05 - Lay one crepe flat on a plate. Arrange two slices of Swiss cheese, a few spoonfuls of warm turkey, and a portion of sauteed mushrooms over the surface.
06 - Gently roll each crepe, keeping the filling enclosed. Arrange seam side down and garnish with chopped fresh parsley. Serve immediately.

# Extra Tips:

01 - Layering wax paper or silicon mat between each crepe prevents sticking as you work through the batter.
02 - For optimal texture, ensure the pan is at the correct temperature; adjust as needed if crepes brown too quickly.

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