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Smoked Turkey and Swiss Crepes

Photo: Jennifer Causey; Styling: Paige Hicks


Serves 4 (serving size: 2 filled crepes)

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.


  • 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

Nutrition 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

How to Make It

  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.