These Turkey and Brie Cranberry Crepes are a magical way to transform everyday ingredients into something special. Delicate crepes are filled with savory roast turkey, creamy Brie, and tangy cranberry sauce for a satisfying bite. They’re elegant yet easy, perfect for holiday leftovers or a cozy brunch.
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Why You’ll Love This Turkey and Brie Cranberry Crepes
- Elegant yet easy: Impressive crepes are simple to make with a quick filling.
- Perfect for leftovers: Gives roast turkey a delicious second life.
- Incredible flavor balance: Creamy Brie, savory turkey, and tart cranberry harmonize beautifully.
- Versatile for any meal: Great for brunch, lunch, or a cozy dinner.
Ingredients & Tools
For the crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- ¼ tsp salt
For the filling:
- 250 g cooked turkey, shredded or thinly sliced
- 150 g Brie cheese, rind removed, sliced
- 120 ml cranberry sauce (whole berry or jellied)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Tools: 8-inch non-stick skillet or crepe pan, mixing bowl, whisk, spatula, measuring cups/spoons
Notes: Whole milk gives crepes richer flavor and better texture; let Brie come to room temperature for even melting; don’t skip the salt—it enhances flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your pan to the right temperature. A properly heated non-stick skillet is key for perfect crepes. You want it medium-hot—if a drop of water sizzles and evaporates quickly, you’re good to go.
- Don’t overmix the batter. A few small lumps are totally fine! Overmixing can develop gluten and make the crepes chewy instead of tender and delicate.
- Let the batter rest. If you have time, let the batter sit for 20–30 minutes before cooking. This allows the flour to fully hydrate and results in more tender crepes.
- Use room temperature Brie. Taking the Brie out of the fridge about 30 minutes before you assemble the crepes helps it melt beautifully and evenly when warmed.
- Customize your cranberry sauce. Whether you prefer smooth jellied sauce or whole berry cranberry sauce, both work wonderfully here. You can even stir in a little orange zest for an extra flavor boost.
How to Make Turkey and Brie Cranberry Crepes
Step 1: Make the crepe batter. In a medium mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Pour in about half of the milk and start whisking from the center, gradually incorporating the flour from the sides. Once the mixture is smooth, whisk in the remaining milk, water, and melted butter. The batter should be thin and pourable, with the consistency of heavy cream. Don’t worry if there are a few small lumps—they’ll usually disappear during cooking. If you have time, cover the bowl and let the batter rest for 20–30 minutes.
Step 2: Cook the crepes. Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly brush the pan with melted butter. Pour about ¼ cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1–2 minutes, until the edges start to lift and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Carefully flip the crepe using a spatula (or your fingers if you’re feeling brave!) and cook for another 30–60 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
Step 3: Prepare the filling. While the crepes are cooking, shred or thinly slice your cooked turkey. If it’s cold from the fridge, you can gently warm it in the microwave or a skillet—just don’t overheat it or it might dry out. Slice the Brie, removing the rind if you prefer (I usually do, but it’s edible if you like it!). Have your cranberry sauce ready—if it’s very thick, you can warm it slightly to make it easier to spread.
Step 4: Assemble the crepes. Lay a crepe flat on your work surface. Spread about 1 tablespoon of cranberry sauce in the center, leaving a border around the edges. Top with a portion of turkey and a few slices of Brie. Be careful not to overfill—a little goes a long way! Fold the crepe in half, then fold it in half again to form a triangle, or simply roll it up like a cigar. Repeat with the remaining crepes and filling.
Step 5: Warm and serve. You can serve the crepes immediately, or if you’d like them warm and extra melty, place the assembled crepes on a baking sheet and warm them in a 175°C (350°F) oven for 5–7 minutes, just until the Brie is oozy and the crepes are heated through. Garnish with a sprinkle of fresh parsley if you like, and serve right away while they’re deliciously warm.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 3 months.
- Reviving: Warm in a 350°F oven 5–7 minutes until heated through and melty.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemony vinaigrette — The fresh, acidic dressing cuts through the richness of the Brie and complements the savory turkey beautifully.
- Roasted asparagus or green beans — Their slight crunch and earthy flavor provide a lovely textural contrast to the soft, creamy crepes.
- Buttery mashed potatoes or sweet potato fries — For a truly indulgent meal, these add comfort and heft, making the dish even more satisfying.
Drinks
- A dry rosé or light Pinot Noir — The bright acidity and red fruit notes in these wines pair wonderfully with the turkey and cranberry, enhancing the overall experience.
- Sparkling apple cider — Its gentle fizz and subtle sweetness make it a fantastic non-alcoholic option that feels just as celebratory.
- Earl Grey tea with a slice of lemon — The bergamot flavor in the tea is unexpectedly delightful with the creamy Brie and adds a cozy, aromatic touch.
Something Sweet
- Dark chocolate mousse with orange zest — The deep chocolate and citrus notes provide a rich, elegant finish that doesn’t feel too heavy after the savory crepes.
- Simple almond tuiles or biscotti — Their delicate crunch and nutty flavor are the perfect light ending, especially with a cup of coffee or tea.
- Poached pears in spiced red wine — Warm, spiced, and just sweet enough, this dessert continues the cozy, autumnal vibe of the main course.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot or too cold. If the pan is too hot, the crepes will cook too quickly and become brittle; if it’s too cool, they’ll be pale and gummy. Aim for a consistent medium heat.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this makes the crepes difficult to fold and they’re more likely to tear. A modest amount ensures every bite is balanced.
- Mistake: Not letting the Brie come to room temperature. Cold Brie won’t melt properly when the crepes are warmed, leaving you with unevenly melted cheese. I’ve messed this up before too—it’s worth the wait!
- Mistake: Flipping the crepes too early. Wait until the edges look set and the bottom is golden before flipping. If you try too soon, the crepe might stick or tear.
Expert Tips
- Tip: Make the crepe batter ahead of time. You can prepare the batter up to a day in advance and store it covered in the refrigerator. Just give it a quick stir before using—it might thicken slightly, so you can thin it with a tablespoon of water or milk if needed.
- Tip: Use a ladle for consistent crepes. A ¼-cup ladle or measuring cup helps you pour the same amount of batter each time, resulting in evenly sized crepes that cook at the same rate.
- Tip: Keep cooked crepes warm. If you’re making a batch, stack the cooked crepes on a heatproof plate and cover loosely with foil. You can keep them in a low oven (about 120°C / 250°F) while you finish the rest.
- Tip: Get creative with fillings. Try adding a handful of fresh spinach or arugula to the filling for a peppery kick, or swap the turkey for shredded chicken or even ham. The basic formula is very adaptable.
FAQs
Can I make these crepes ahead of time?
Absolutely! You can cook the crepes up to 2 days in advance. Let them cool completely, then stack them with parchment paper between each crepe to prevent sticking, and store them in an airtight container in the refrigerator. When you’re ready to serve, let them come to room temperature or warm them gently in the oven before filling. You can also assemble the crepes ahead and refrigerate them for a few hours—just warm them in the oven before serving.
What can I use instead of Brie?
If you’re not a fan of Brie, you can substitute it with Camembert, which has a similar creamy texture, or even a mild goat cheese for a tangier flavor. Mozzarella or fontina would also work well if you prefer a milder, stretchier melt. The key is to choose a cheese that melts nicely and complements the other flavors without overpowering them.
My crepes are tearing when I flip them. What am I doing wrong?
This usually happens if the crepe isn’t cooked enough on the first side or if the pan isn’t properly non-stick. Make sure you’re cooking the first side until the edges look dry and lift easily, and that the bottom is lightly golden. Also, ensure your pan is well-buttered and at the right temperature. A thin, flexible spatula can help with flipping until you get the hang of it.
Can I freeze these crepes?
Yes, the unfilled crepes freeze beautifully. Let them cool completely, then stack them with parchment paper between each one, and place the stack in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or in the refrigerator before using. I don’t recommend freezing the assembled crepes, as the filling can become watery when thawed.
Is it necessary to remove the rind from the Brie?
It’s not strictly necessary—the rind is edible and some people enjoy its slightly firmer texture and mushroomy flavor. However, removing it helps the Brie melt more evenly and smoothly into the filling, and it also makes for a more uniform eating experience. It’s really a matter of personal preference, so do what you like best!
Turkey And Brie Cranberry Crepes
Make delicious Turkey and Brie Cranberry Crepes with this easy recipe. Perfect for holiday leftovers or a fancy brunch. Get the simple steps now!
Ingredients
For the crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
¼ tsp salt
For the filling:
-
250 g cooked turkey (shredded or thinly sliced)
-
150 g Brie cheese (rind removed, sliced)
-
120 ml cranberry sauce (whole berry or jellied)
-
2 tbsp fresh parsley (chopped (optional, for garnish))
Instructions
-
In a medium mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Pour in about half of the milk and start whisking from the center, gradually incorporating the flour from the sides. Once the mixture is smooth, whisk in the remaining milk, water, and melted butter. The batter should be thin and pourable, with the consistency of heavy cream. Don’t worry if there are a few small lumps—they’ll usually disappear during cooking. If you have time, cover the bowl and let the batter rest for 20–30 minutes.01
-
Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly brush the pan with melted butter. Pour about ¼ cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1–2 minutes, until the edges start to lift and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Carefully flip the crepe using a spatula (or your fingers if you’re feeling brave!) and cook for another 30–60 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.02
-
While the crepes are cooking, shred or thinly slice your cooked turkey. If it’s cold from the fridge, you can gently warm it in the microwave or a skillet—just don’t overheat it or it might dry out. Slice the Brie, removing the rind if you prefer (I usually do, but it’s edible if you like it!). Have your cranberry sauce ready—if it’s very thick, you can warm it slightly to make it easier to spread.03
-
Lay a crepe flat on your work surface. Spread about 1 tablespoon of cranberry sauce in the center, leaving a border around the edges. Top with a portion of turkey and a few slices of Brie. Be careful not to overfill—a little goes a long way! Fold the crepe in half, then fold it in half again to form a triangle, or simply roll it up like a cigar. Repeat with the remaining crepes and filling.04
-
You can serve the crepes immediately, or if you’d like them warm and extra melty, place the assembled crepes on a baking sheet and warm them in a 175°C (350°F) oven for 5–7 minutes, just until the Brie is oozy and the crepes are heated through. Garnish with a sprinkle of fresh parsley if you like, and serve right away while they’re deliciously warm.05
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