Smoked Turkey and Swiss Crepes

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Smoked Turkey and Swiss Crepes Recipe

Photo: Jennifer Causey; Styling: Paige Hicks

Separate the turkey into eight piles on a plate, and top evenly with cheese so you can quickly top each crepe as it cooks in the pan. Black Forest turkey has a subtle smoked flavor. You can also use oven-roasted turkey.

Serves 4 (serving size: 2 filled crepes)


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1/2 cup 1% low-fat milk
4 teaspoons canola oil, divided
2 teaspoons unsalted butter, melted and cooled
2 large eggs
1.5 ounces whole-wheat flour (about 1/3 cup)
3/4 teaspoon baking powder
1/2 teaspoon sugar
1/8 teaspoon kosher salt
4 ounces thinly sliced Black Forest turkey, diced (such as Boar's Head)
2.75 ounces Swiss cheese, shredded (about 2/3 cup)
4 teaspoons Dijon mustard


1. Preheat oven to 300°.

2. Combine milk, 2 teaspoons oil, butter, and eggs in a blender; blend until smooth. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, baking powder, sugar, and salt to blender; blend until smooth. Place batter in a bowl; cover with plastic wrap. Refrigerate 10 minutes.

3. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Brush 1/4 teaspoon oil over pan. Add 2 tablespoons batter to pan, tilting pan until batter is in an even layer. Cook 30 to 45 seconds or until edges begin to brown. Top half of crepe with 1/2 ounce turkey, about 4 teaspoons cheese, and 1/2 teaspoon Dijon mustard. Fold crepe over filling; fold in half again to form a triangle. Gently remove crepe from pan, and place on a baking sheet; keep warm in oven. Repeat procedure with remaining oil, batter, turkey, cheese, and Dijon mustard to yield 8 filled crepes.

Created date

June 2015

Nutritional Information

Calories 255
Fat 15.2 g
Satfat 6 g
Monofat 5.9 g
Polyfat 2.2 g
Protein 17 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 130 mg
Iron 1 mg
Sodium 540 mg
Calcium 261 mg