Savory Crepes with Turkey, Mushroom, and Swiss Cheese

There’s something undeniably comforting about crepes. Whether they’re sweet or savory, they always bring a sense of warmth and elegance to the table. While many people think of crepes as delicate French treats meant for dessert, they can also be transformed into a hearty and satisfying meal with the right ingredients.

this RECIPE FOR LATER

These savory crepes filled with turkey, mushrooms, and Swiss cheese are perfect for breakfast, brunch, or even a light dinner. The soft, tender crepes wrap around a rich and flavorful filling, making each bite creamy, cheesy, and utterly delicious. If you’ve never tried making homemade crepes before, don’t worry! They’re much easier than they seem, and once you get the hang of it, you’ll find yourself making them over and over again.

Whether you’re looking for a new weekend brunch idea or just want to impress your family with a restaurant-worthy meal, this recipe is sure to become a favorite in your home.

Why You’ll Love This Recipe

• Light yet satisfying: The combination of thin, delicate crepes and a hearty turkey and mushroom filling creates a perfectly balanced dish.
• Easy to customize: Swap out the Swiss cheese for your favorite variety, or add extra veggies for a personal touch.
• Great for any meal: While traditionally a brunch dish, these savory crepes can be enjoyed for lunch or dinner as well.
• Impressive yet simple: The crepes may look fancy, but they’re surprisingly easy to make with just a little practice.

Ingredients You’ll Need

For the Crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• ½ cup water
• 2 tablespoons butter, melted
• ¼ teaspoon salt

For the Filling:

• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 cup mushrooms, sliced
• 1 cup cooked turkey, shredded
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup shredded Swiss cheese

For Garnish (Optional):

• Fresh parsley, chopped
• Extra Swiss cheese, shredded

How to Make Savory Crepes with Turkey, Mushroom, and Swiss

Step 1: Make the Crepe Batter

Crepe batter is very simple, but it’s important to get the consistency just right. In a large mixing bowl, whisk together the flour, eggs, milk, water, melted butter, and salt until smooth. If you have a blender, you can also blend everything for about 15-20 seconds to ensure there are no lumps.

Once mixed, let the batter rest for at least 30 minutes. This helps the flour fully absorb the liquid, resulting in soft, pliable crepes that won’t tear when you fill them.

Step 2: Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a little butter. Pour about ¼ cup of batter into the pan, tilting it in a circular motion so the batter spreads evenly into a thin layer.

Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter, stacking the crepes on top of each other.

Step 3: Prepare the Filling

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the sliced mushrooms and cook for another 3-5 minutes until they become tender and slightly browned.

Next, add the shredded turkey, garlic powder, dried thyme, salt, and black pepper. Stir well and cook for another 2 minutes until everything is heated through and well combined.

Reduce the heat to low and mix in the shredded Swiss cheese, stirring gently until melted and creamy.

Step 4: Assemble the Crepes

Take one cooked crepe and place about 2-3 tablespoons of the filling in the center. Gently fold the sides over the filling or roll it up like a burrito. Repeat with the remaining crepes and filling.

Step 5: Serve and Enjoy

Place the filled crepes on a serving plate and garnish with extra shredded Swiss cheese and fresh parsley if desired. Serve warm and enjoy the creamy, savory goodness of each bite!

Helpful Tips

• Resting the batter is key: Letting the crepe batter sit for at least 30 minutes ensures a smoother texture and better cooking results.
• Thin batter is best: Crepe batter should be much thinner than pancake batter, almost like heavy cream. If it feels too thick, add a little more milk or water.
• Use a non-stick pan: This makes flipping the crepes much easier and prevents sticking.
• Keep cooked crepes warm: If making a large batch, keep them warm by stacking them on a plate and covering them with a clean kitchen towel.
• Make ahead for convenience: Both the crepes and the filling can be made ahead of time and stored separately, making this a great meal prep option.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 crepes
• Category: Breakfast, Brunch, Dinner
• Method: Stovetop
• Cuisine: French-inspired
• Diet: Nut-Free

Notes

• If you prefer a crispier texture, you can place the filled crepes in a preheated oven at 350°F (175°C) for about 5 minutes before serving.
• Want to add more veggies? Spinach, bell peppers, or zucchini would be delicious additions to the filling.
• No turkey on hand? You can easily swap it for chicken or keep it vegetarian by adding more mushrooms and some spinach.

Nutritional Information (Per Serving)

Approximate values:

• Calories: 280
• Protein: 18g
• Carbohydrates: 25g
• Fat: 12g
• Fiber: 2g
• Sugar: 3g

Frequently Asked Questions

Can I make the crepe batter ahead of time?

Yes! You can prepare the batter up to 24 hours in advance and store it in the refrigerator. Just give it a quick whisk before using.

Can I freeze crepes?

Absolutely. Stack the cooked crepes with a sheet of parchment paper between each one and store them in a zip-top bag in the freezer for up to 2 months. When ready to use, thaw them in the fridge or warm them in a pan over low heat.

What can I serve with these crepes?

These crepes pair beautifully with a light salad, roasted potatoes, or a simple bowl of soup for a well-rounded meal.

Storage Instructions

• Refrigerator: Store leftover crepes and filling separately in airtight containers for up to 3 days.
• Freezer: Crepes can be frozen for up to 2 months. The filling is best when eaten fresh but can be stored for a couple of days.
• Reheating: Warm the crepes in a dry skillet over low heat or microwave for about 20-30 seconds.

Related Recipes

If you loved these savory crepes, you might also enjoy:

• Cheesy Beef and Mushroom Pita Pockets

Conclusion

Savory crepes with turkey, mushrooms, and Swiss cheese are a delightful way to bring a touch of French-inspired elegance to your home cooking. Whether you’re making them for a special occasion or just a cozy weekend brunch, they’re sure to impress with their delicate texture and rich, creamy filling.

Print