These Turkey and Swiss Cheese Crepes are a cozy, elegant meal that feels both fancy and familiar. Perfect for using up holiday leftovers or making from scratch, they feature tender crepes wrapped around a creamy turkey and Swiss cheese filling. You’ll love how simple yet impressive these savory crepes are.
Looking for Turkey and Swiss Cheese Crepes inspiration? You'll love what we have! Explore more Savory Crepes recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Turkey and Swiss Cheese Crepes
- Elegant yet easy: Impress without stress—crepes are simpler than they look.
- Perfect for leftovers: Transform leftover turkey into something new and exciting.
- Incredibly versatile: Great for brunch, lunch, or a cozy dinner.
- Family-friendly comfort: A hit with both kids and adults.
Ingredients & Tools
For the crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter, plus extra for cooking
- ¼ tsp salt
For the filling:
- 250 g cooked turkey, shredded or diced
- 150 g Swiss cheese, grated
- 200 ml heavy cream
- 1 small onion, finely chopped
- 1 tbsp Dijon mustard
- ½ tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: 8-inch non-stick skillet or crepe pan, mixing bowls, whisk, spatula, measuring cups/spoons
Notes: Using whole milk and real butter makes richer, more pliable crepes. Grating your own Swiss cheese ensures a smoother, creamier filling.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 25 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is non-negotiable for tender crepes! Resting allows the flour to fully hydrate and the gluten to relax, which prevents tough, rubbery crepes. Even 30 minutes makes a difference, but an hour is ideal.
- Use a non-stick skillet. A good non-stick pan is your best friend here—it makes flipping so much easier. If you have a dedicated crepe pan, even better! Just make sure it’s well-seasoned or non-stick for the best results.
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Taking a minute to grate a block of Swiss cheese yourself will give you a much smoother, creamier filling.
- Don’t worry about perfect circles. Your first crepe might look a little… abstract. That’s totally fine! They’ll still taste amazing. Embrace the rustic charm—each one will get better as you go.
How to Make Turkey and Swiss Cheese Crepes
Step 1: Start by making the crepe batter. In a medium 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. This technique helps prevent lumps. Once smooth, whisk in the remaining milk and the melted butter. The batter should be thin—about the consistency of heavy cream. Cover the bowl and let it rest at room temperature for at least 30 minutes. You’ll notice it thicken slightly as it rests.
Step 2: While the batter rests, prepare the filling. Heat a drizzle of oil or butter in a skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes, until softened and translucent but not browned. Add the shredded turkey, dried thyme, and a pinch of salt and pepper. Stir to combine and heat through—about 2–3 minutes. Reduce the heat to low and pour in the heavy cream and Dijon mustard. Stir continuously until the sauce thickens slightly and coats the turkey. Remove from heat and stir in about two-thirds of the grated Swiss cheese, saving the rest for topping. The residual heat will melt the cheese into a lovely, creamy sauce.
Step 3: Now, cook the crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Give the rested batter a quick stir—it should be smooth and pourable. 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 look set and the bottom is lightly golden. You’ll see little bubbles forming on the surface. Then, carefully slide a spatula underneath and flip. Cook for another 30–60 seconds on the second side. Transfer to a plate and repeat with the remaining batter.
Step 4: Assemble the crepes. Lay a crepe flat on your work surface. Spoon a generous line of the turkey and cheese filling down the center. Fold the two sides over the filling, slightly overlapping, to form a neat parcel. Place the filled crepes seam-side down in a baking dish. Repeat with the remaining crepes and filling. Sprinkle the reserved grated Swiss cheese over the top of all the crepes. This will create a beautifully golden, cheesy crust when baked.
Step 5: Bake to perfection. Preheat your oven to 190°C (375°F). Place the baking dish with the assembled crepes in the oven and bake for 10–12 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden in spots. The crepes themselves will heat through and become wonderfully tender. For a extra bit of color, you can pop them under the broiler for the last minute—just keep a close eye on them! Let them cool for a couple of minutes before serving, as the filling will be very hot. Garnish with fresh parsley if you like.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze unbaked crepes for up to 2 months.
- Reviving: Reheat in a 350°F oven until warm and crispy-edged.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the creamy crepes beautifully, balancing each bite.
- Roasted asparagus or green beans — Their slight char and tender-crisp texture provide a lovely contrast to the soft, wrapped crepes.
- Buttery mashed potatoes — For the ultimate comfort meal, serve these crepes alongside fluffy mashed potatoes. It’s decadent, but oh-so-worth it.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes cleanse the palate and complement the savory, cheesy flavors perfectly.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that provides the same refreshing, palate-cleansing fizz to balance the meal.
- A light-bodied lager or pilsner — The carbonation and mild hop bitterness work wonderfully with the rich turkey and Swiss cheese.
Something Sweet
- Classic lemon sorbet — Its bright, clean, and icy-cold finish is the perfect reset after a rich and savory main course.
- Warm apple crumble with vanilla ice cream — The cozy, spiced apples and buttery topping continue the comfort food theme in a delightful, sweet way.
- Dark chocolate mousse — Rich, silky, and not too sweet, it provides an elegant, grown-up ending to the meal.
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 quite liquid to spread thinly in the pan. A little extra milk can fix this—aim for the consistency of light cream.
- Mistake: Cooking over high heat. I’ve messed this up before too… a too-hot pan will burn the crepe before it cooks through, giving you a lacy, brittle result. Medium heat is your friend for a tender, flexible crepe.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will make them difficult to fold and likely cause them to burst open. A modest, centered line is all you need.
- Mistake: Skipping the final bake. While you could eat them after assembling, the brief bake melts the topping cheese and heats the crepes through uniformly, transforming them from good to sublime.
Expert Tips
- Tip: Make the batter ahead. Crepe batter can be made up to 24 hours in advance and stored in the fridge. In fact, many crepe masters swear that an overnight rest makes for an even more tender crepe. Just give it a good stir before using.
- Tip: Keep cooked crepes warm. As you cook your crepes, stack them on a plate and cover loosely with a clean kitchen towel. This will keep them warm and pliable for filling, and prevent them from drying out.
- Tip: Customize the filling. Feel free to get creative! Add some sautéed mushrooms for an earthy note, a handful of spinach for a pop of color and nutrients, or a dash of nutmeg in the cream sauce for a little warmth.
- Tip: Freeze for later. These crepes freeze beautifully. Assemble them (without the final bake), wrap tightly, and freeze. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains a binder like xanthan gum. The batter might be a touch more fragile, so be gentle when flipping. The resting time is still important for the best texture.
My first crepe always turns out badly. What am I doing wrong?
This is so common it’s practically a rule! The first crepe often soaks up excess butter from the pan and cooks unevenly as the pan finds its perfect temperature. Think of it as a “test crepe” for the pan and the cook. It’s usually perfectly edible, but your second and subsequent crepes will be much more presentable.
Can I use a different type of cheese?
Of course. Gruyère is a classic and very similar to Swiss. For a sharper flavor, try Emmental or even a mild cheddar. The key is to use a cheese that melts well for that signature creamy, stringy texture in the filling.
What’s the best way to reheat leftover crepes?
To maintain their texture, reheat them in a conventional oven at 180°C (350°F) for about 10 minutes, or until warmed through. Avoid the microwave if you can, as it will make them soft and soggy. They’ll taste nearly as good as fresh!
Can I use chicken instead of turkey?
Definitely. Shredded or diced cooked chicken works as a perfect one-to-one substitute for the turkey. It’s a great way to use up a rotisserie chicken for a quick and easy weeknight dinner that feels a little bit special.
Turkey And Swiss Cheese Crepes
Make delicious Turkey and Swiss Cheese Crepes with this easy recipe. Perfect for brunch, lunch, or dinner. Try this comforting dish today!
Ingredients
For the crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter (plus extra for cooking)
-
¼ tsp salt
For the filling:
-
250 g cooked turkey (shredded or diced)
-
150 g Swiss cheese (grated)
-
200 ml heavy cream
-
1 small onion (finely chopped)
-
1 tbsp Dijon mustard
-
½ tsp dried thyme
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
-
Start by making the crepe batter. In a medium 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. This technique helps prevent lumps. Once smooth, whisk in the remaining milk and the melted butter. The batter should be thin—about the consistency of heavy cream. Cover the bowl and let it rest at room temperature for at least 30 minutes. You’ll notice it thicken slightly as it rests.01
-
While the batter rests, prepare the filling. Heat a drizzle of oil or butter in a skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes, until softened and translucent but not browned. Add the shredded turkey, dried thyme, and a pinch of salt and pepper. Stir to combine and heat through—about 2–3 minutes. Reduce the heat to low and pour in the heavy cream and Dijon mustard. Stir continuously until the sauce thickens slightly and coats the turkey. Remove from heat and stir in about two-thirds of the grated Swiss cheese, saving the rest for topping. The residual heat will melt the cheese into a lovely, creamy sauce.02
-
Now, cook the crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Give the rested batter a quick stir—it should be smooth and pourable. 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 look set and the bottom is lightly golden. You’ll see little bubbles forming on the surface. Then, carefully slide a spatula underneath and flip. Cook for another 30–60 seconds on the second side. Transfer to a plate and repeat with the remaining batter.03
-
Assemble the crepes. Lay a crepe flat on your work surface. Spoon a generous line of the turkey and cheese filling down the center. Fold the two sides over the filling, slightly overlapping, to form a neat parcel. Place the filled crepes seam-side down in a baking dish. Repeat with the remaining crepes and filling. Sprinkle the reserved grated Swiss cheese over the top of all the crepes. This will create a beautifully golden, cheesy crust when baked.04
-
Bake to perfection. Preheat your oven to 190°C (375°F). Place the baking dish with the assembled crepes in the oven and bake for 10–12 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden in spots. The crepes themselves will heat through and become wonderfully tender. For a extra bit of color, you can pop them under the broiler for the last minute—just keep a close eye on them! Let them cool for a couple of minutes before serving, as the filling will be very hot. Garnish with fresh parsley if you like.05
Not what you're looking for?
