These Turkey and Cranberry Cream Cheese Crepes transform holiday leftovers into an elegant meal. Tender shredded turkey and sweet-tart cranberry sauce are wrapped in delicate crepes with herbed cream cheese. It’s a fancy yet simple dish perfect for brunch or a light dinner.
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Why You’ll Love This Turkey and Cranberry Cream Cheese Crepes
Leftover Magic: Brilliantly transforms roast turkey and cranberry sauce into a new, elegant meal.
Flavor Harmony: Savory turkey, sweet-tart cranberry, and herby cream cheese create a perfect bite.
Fancy & Simple: Crepes seem impressive but are just thin pancakes—easy with a little practice.
Versatile Serving: Ideal for brunch, lunch, or dinner; reheats beautifully for make-ahead meals.
Ingredients & Tools
For the Crepes
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter (plus more for the pan)
- 1/4 tsp salt
For the Filling
- 350 g cooked turkey, shredded
- 150 g cream cheese, softened
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 120 ml whole-berry cranberry sauce
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For Serving (Optional)
- Extra cranberry sauce, a drizzle of gravy, more fresh herbs
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a spatula, and a small ladle or measuring cup.
Notes: Don’t skip the fresh herbs—they add crucial freshness. Whole-berry cranberry sauce gives lovely texture pops.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 2 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let your batter rest. This is the secret to tender crepes! Resting the batter for at least 20-30 minutes (or even overnight in the fridge) allows the gluten to relax and gives the flour particles time to fully hydrate, resulting in a much more delicate, less chewy crepe.
- Room temperature cream cheese is non-negotiable. If your cream cheese is cold, it will be lumpy and impossible to mix smoothly with the herbs. Take it out of the fridge at least an hour before you start cooking.
- Shred, don’t chop the turkey. Using two forks to shred the cooked turkey gives it a much better, more tender texture that melds beautifully with the other fillings, unlike chopped pieces which can be a bit dense.
- Embrace the non-stick pan. A good quality non-stick skillet is your best friend here. It makes flipping and removing the crepes so much easier and gives you that perfect, golden, unblemished surface.
How to Make Turkey and Cranberry Cream Cheese Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. If you don’t have a blender, you can whisk vigorously by hand in a large bowl, ensuring no lumps remain. Pour the batter into a jug for easy pouring and let it rest at room temperature for at least 20 minutes. This waiting period is crucial for perfect crepes!
Step 2: Prepare the Fillings. While the batter rests, mix the softened cream cheese with the chopped chives, parsley, garlic powder, and a pinch of salt and pepper in a medium bowl. Stir until it’s smooth and all the herbs are evenly distributed. In a separate bowl, toss the shredded turkey with a little salt and pepper. Have your cranberry sauce ready in another small bowl. Setting up this little assembly line makes the final filling process a breeze.
Step 3: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny dot of butter and swirl it to coat the pan lightly. Once the butter sizzles, lift the pan off the heat and pour in a small ladleful of batter (about 1/4 cup). Immediately tilt and swirl the pan in a circular motion so the batter forms a thin, even layer covering the entire bottom. Return the pan to the heat and cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and start to pull away from the pan, and the top surface is set and looks dry.
Step 4: Flip and Briefly Cook. Slide your spatula carefully under the edge of the crepe and flip it over. It’s okay if it’s not a perfect, high-in-the-air flip—a gentle turn with the spatula works just fine. Cook for another 30-45 seconds on the second side until it has a few light golden spots. Slide the cooked crepe onto a plate. You can stack them as you go; they won’t stick together. Repeat with the remaining batter, adding a tiny bit of butter to the pan only if they start to stick.
Step 5: Assemble the Crepes. Lay a crepe flat on your work surface, with the prettier side (the one cooked first) facing down. Spread a generous tablespoon of the herbed cream cheese mixture in a line down the center. Top with a layer of the seasoned shredded turkey, then dollop a teaspoon or two of cranberry sauce over the turkey. Be careful not to overfill, or rolling will be tricky.
Step 6: Fold and Serve. Fold the two sides of the crepe over the filling, then fold the bottom flap up and roll it away from you to create a neat, enclosed parcel. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. You can serve them immediately while they’re warm and the cream cheese is a little soft, or you can keep them warm in a low oven until you’re ready to eat.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container up to 3 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 1 month.
- Reviving: Reheat in a skillet over low heat or microwave briefly until warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, adding a fresh, crisp element to the meal.
- Roasted asparagus or green beans — A warm, savory vegetable side adds color and makes the dish feel more complete, especially if you’re serving it for dinner.
- A warm, buttery potato gratin — For a truly decadent and comforting feast, the creamy potatoes are a heavenly match for the savory-sweet crepe filling.
Drinks
- A dry Riesling or Pinot Noir — The slight sweetness of a Riesling complements the cranberry, while a light Pinot Noir stands up nicely to the savory turkey without overpowering it.
- Sparkling apple cider — The bubbles and apple notes feel festive and work wonderfully with all the flavors, making it a great non-alcoholic option for all ages.
- A warm cup of herbal tea like chamomile or peppermint — This is a wonderfully soothing way to end the meal, especially after a rich and satisfying dish.
Something Sweet
- Individual lemon curd tarts — The bright, zesty lemon is a fantastic palate-cleanser after the savory crepes and feels light and elegant.
- Pear and ginger crumble — The warm, spiced ginger and soft, sweet pears continue the cozy, comforting theme in a delightful, dessert form.
- Dark chocolate truffles — Just one or two rich, intense truffles provide the perfect, simple sweet finish without requiring any more baking.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter looks like pancake batter, it’s too thick. It should be the consistency of light cream. A thick batter will give you heavy, doughy crepes instead of delicate, lacy ones. Don’t be afraid to add a touch more milk or water to thin it out.
- Mistake: Cooking on too high heat. Impatience is the enemy of the perfect crepe. Too high heat will cause the crepe to brown too quickly on the outside while remaining raw and gummy in the middle. A steady medium heat is your goal for that even, golden color.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will almost certainly lead to a burst seam. A little filling goes a long way. You want a nice balance of crepe to filling in every bite.
- Mistake: Not letting the pan get hot enough. If you pour the batter into a pan that’s not properly preheated, it won’t start cooking immediately and will stick. Wait for that little dot of butter to sizzle before you add your batter.
Expert Tips
- Tip: Swirl fast, cook slow. The moment the batter hits the pan, your swirling motion needs to be quick and confident to get a thin, even layer. Then, let it cook slowly and patiently. Speed at the start, patience for the cook.
- Tip: Make a double batch of crepes and freeze them. Cooked, unfilled crepes freeze beautifully. Just layer them between sheets of parchment paper in a freezer bag. They thaw in minutes, giving you a fantastic quick meal base anytime.
- Tip: Warm your fillings. For the ultimate cozy experience, gently warm the shredded turkey and the cranberry sauce before assembling. It makes the crepes feel freshly made and extra comforting.
- Tip: Use the back of a ladle. If you’re struggling to get a perfectly thin crepe with just the pan tilt, try this: pour the batter into the center, then immediately use the bottom of the ladle to gently spread it in a quick, outward spiral motion.
FAQs
Can I make the crepes ahead of time?
Absolutely! This is one of the best make-ahead strategies. You can cook the crepes a day or two in advance. Let them cool completely, then stack them with parchment paper between each one, wrap the whole stack tightly in plastic wrap, and store them in the fridge. You can also freeze them for up to a month. To use, just separate and let them come to room temperature or warm gently in a pan or microwave before filling.
What can I use instead of turkey?
This recipe is wonderfully adaptable. Shredded roast chicken is the most direct and delicious substitute. For a different twist, you could use finely sliced ham or even a mixture of sautéed mushrooms and spinach for a vegetarian version. The key is to use a filling that’s moist and well-seasoned to stand up to the other components.
My first crepe was a disaster! Is that normal?
Yes, one hundred percent! The first crepe is often called the “chef’s treat” or, less glamorously, the “test crepe.” It helps you adjust the heat and get a feel for the amount of batter you need. It often soaks up any excess butter, too. So don’t be discouraged if it’s a little thick or tears—just eat the evidence and carry on. The next one will be perfect.
Can I use a different type of flour?
For classic crepes, all-purpose flour is best. You can experiment with a 50/50 blend of all-purpose and whole wheat flour for a nuttier flavor, but the crepes will be a bit less flexible. I don’t recommend using 100% gluten-free flour blends unless the blend is specifically designed to be a 1:1 substitute, as the texture can become very fragile and difficult to handle.
How do I keep assembled crepes warm for a crowd?
The best way is to preheat your oven to a very low temperature, around 120°C (250°F). As you assemble the crepes, place them in a single layer on a baking sheet and keep them in the warm oven. You can cover the tray loosely with foil to prevent them from drying out. They’ll stay perfectly warm and ready to serve for up to 30 minutes this way.
Turkey And Cranberry Cream Cheese Crepes
Transform holiday leftovers with this easy Turkey and Cranberry Cream Cheese Crepes recipe. A perfect savory-sweet brunch or dinner. Get the recipe now!
Ingredients
For the Crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus more for the pan)
-
1/4 tsp salt
For the Filling:
-
350 g cooked turkey (shredded)
-
150 g cream cheese (softened)
-
2 tbsp fresh chives (finely chopped)
-
1 tbsp fresh parsley (finely chopped)
-
120 ml whole-berry cranberry sauce
-
1/2 tsp garlic powder
-
Salt and black pepper (to taste)
For Serving (Optional):
-
Extra cranberry sauce
-
a drizzle of gravy
-
more fresh herbs
Instructions
-
In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. If you don't have a blender, you can whisk vigorously by hand in a large bowl, ensuring no lumps remain. Pour the batter into a jug for easy pouring and let it rest at room temperature for at least 20 minutes.01
-
While the batter rests, mix the softened cream cheese with the chopped chives, parsley, garlic powder, and a pinch of salt and pepper in a medium bowl. Stir until it's smooth and all the herbs are evenly distributed. In a separate bowl, toss the shredded turkey with a little salt and pepper. Have your cranberry sauce ready in another small bowl.02
-
Heat your non-stick skillet over medium heat. Add a tiny dot of butter and swirl it to coat the pan lightly. Once the butter sizzles, lift the pan off the heat and pour in a small ladleful of batter (about 1/4 cup). Immediately tilt and swirl the pan in a circular motion so the batter forms a thin, even layer covering the entire bottom. Return the pan to the heat and cook for about 60-90 seconds. You'll know it's ready to flip when the edges look lacy and start to pull away from the pan, and the top surface is set and looks dry.03
-
Slide your spatula carefully under the edge of the crepe and flip it over. Cook for another 30-45 seconds on the second side until it has a few light golden spots. Slide the cooked crepe onto a plate. Repeat with the remaining batter, adding a tiny bit of butter to the pan only if they start to stick.04
-
Lay a crepe flat on your work surface, with the prettier side (the one cooked first) facing down. Spread a generous tablespoon of the herbed cream cheese mixture in a line down the center. Top with a layer of the seasoned shredded turkey, then dollop a teaspoon or two of cranberry sauce over the turkey. Be careful not to overfill, or rolling will be tricky.05
-
Fold the two sides of the crepe over the filling, then fold the bottom flap up and roll it away from you to create a neat, enclosed parcel. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. You can serve them immediately while they're warm and the cream cheese is a little soft, or you can keep them warm in a low oven until you're ready to eat.06
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