Turkey, Brie & Cranberry Crêpes

Prep time: 10min
Total time: 65min
Serves: 8
1 cup
milk, room temperature
250 mL
⅔ cup
all-purpose flour
150 mL
3 tbsp
butter, melted and divided
45 mL
¼ tsp
1 mL
½ cup
leftover cranberry sauce
125 mL
8 oz
thinly sliced leftover turkey
250 g
4 oz
Brie cheese, sliced
125 g
1 cup
baby arugula, plus more for garnish
250 mL
Per serving (⅛ recipe)
11 g
saturated fat
6 g
16 g
6 g
16 g
105 mg
1 g
250 mg


  1. Add milk, flour, eggs, 2 tbsp (30 mL) melted butter and salt to blender; process until smooth. Strain into bowl. Let stand at least 30 min. or refrigerate up to 12 hr.

  2. Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of remaining melted butter. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 min. until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 sec.to set. Transfer to plate. Repeat with remaining batter to make 8 crêpes. (Crêpes can be prepared to this point, stored between sheets of wax paper, wrapped and refrigerated up to 1 day in advance.)

  3. To assemble crepes, preheat oven to 400°F (200°C). Spread 1 tbsp (15 mL) cranberry sauce over half of each crêpe. Top with turkey, Brie and arugula. Fold each crêpe in half, then fold in half again to form a quarter-round. Place on parchment paper-lined baking sheet. Bake 3 to 5 min. until cheese starts to melt. Garnish with additional arugula. Serve warm.