ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey-Pesto Crêpes

Yield Makes 4 servings


  • 1 package (7 oz.) pesto
  • 4 cups (about 1 lb.) shredded, skinned cooked turkey
  • 8 packaged crêpes (9-in.)
  • 1 cup shredded jack cheese

Nutrition Information

  • calories 656
  • caloriesfromfat 58 %
  • protein 54 g
  • fat 42 g
  • satfat 12 g
  • carbohydrate 13 g
  • fiber 0.0 g
  • sodium 721 mg
  • cholesterol 151 mg

How to Make It

  1. Mix all but 3 tablespoons of 1 package (7 oz.) pesto with 4 cups (about 1 lb.) shredded, skinned cooked turkey and spoon an equal portion of the mixture on a quarter section of each of 8 packaged crêpes (9-in.). Top turkey mixture on each crêpe with 1 tablespoon shredded jack cheese (you'll need 1 cup total).

  2. Fold crêpes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

  3. Bake in a 400º oven until filling is hot in the center and crêpe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crêpes to plates. Dot crêpes with remaining pesto.