These Turkey and Swiss Crepes bring a touch of Parisian elegance to your kitchen with minimal effort. Delicate crepes wrap around savory roasted turkey and nutty Swiss cheese, all baked in a creamy herb sauce. It’s a comforting, special meal perfect for brunch or dinner.
Love Turkey and Swiss Crepes? So do we! If you're into Savory Crepes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Turkey and Swiss Crepes
- Elegant & approachable: Simple steps and a nonstick pan make crepes easy.
- Perfect for leftovers: Transform leftover turkey or chicken into a fresh, exciting meal.
- Versatile & family-friendly: Easily customize fillings with spinach, different cheeses, or Dijon.
- Creamy sauce magic: A béchamel-style sauce with nutmeg and thyme bakes into a golden, flavorful blanket.
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 & sauce:
- 300 g cooked turkey breast, sliced or shredded
- 150 g Swiss cheese, grated (Gruyère works wonderfully too)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 350 ml whole milk, warmed
- ¼ tsp freshly grated nutmeg
- ½ tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp grated Parmesan cheese (for topping)
Tools: 8-inch or 10-inch nonstick skillet or crepe pan, blender or whisk, two medium bowls, small saucepan, whisk, 9×13 inch baking dish
Notes: Using whole milk in both the crepes and the sauce is key—it gives the crepes a lovely tenderness and the sauce a rich, luxurious texture. Don’t skip warming the milk for the sauce; it helps prevent lumps and makes for a smoother, silkier result.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Let the crepe batter rest. This is non-negotiable for tender crepes! Resting for at least 30 minutes allows the gluten to relax and the flour to fully hydrate, which results in a much more delicate, pliable crepe that won’t tear when you fold it.
- The right pan makes all the difference. A good nonstick skillet or a proper crepe pan is your best friend here. You want just a whisper of butter in the pan—too much and the batter will slide around and create lacy, hole-y edges.
- Don’t be shy with the seasoning. Taste your sauce before assembling! The turkey and Swiss cheese are savory, but the sauce needs a good hit of salt and pepper to really make the flavors pop. Season in layers for the best result.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make your sauce a bit grainy. Taking a minute to grate a block of Swiss cheese will give you a much smoother, meltier filling.
How to Make Turkey and Swiss Crepes
Step 1: Make the crepe batter. Combine the flour and salt in a blender. Add the eggs, milk, water, and the 2 tablespoons of melted butter. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl, but a blender guarantees a lump-free batter. Pour the batter into a pitcher or a bowl with a spout, cover it, and let it rest on the counter for at least 30 minutes. This waiting period is the secret to supremely tender crepes.
Step 2: Cook the crepes. Heat your nonstick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan—you just need a faint film. Pour about ¼ cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and dry and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Use a thin spatula to carefully flip the crepe and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go. You should get 8-10 crepes.
Step 3: Prepare the creamy sauce. While the crepes are resting or cooking, melt the 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the 2 tablespoons of flour and cook, stirring constantly, for about 1 minute until it forms a pale golden paste (this is a roux). Don’t let it brown! Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. This patience prevents lumps. Keep whisking until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the nutmeg, thyme, and a generous amount of salt and pepper.
Step 4: Assemble the crepes. Preheat your oven to 190°C (375°F). Spread a thin layer of the creamy sauce on the bottom of your baking dish. Take one crepe and place it on a clean work surface. Spoon a couple of tablespoons of the remaining sauce down the center of the crepe. Top with a portion of the turkey and a generous sprinkle of the grated Swiss cheese. Fold the two sides of the crepe over the filling, almost like a burrito, and place it seam-side down in the prepared baking dish. Repeat with the remaining crepes, arranging them snugly in the dish.
Step 5: Bake to perfection. Pour any remaining sauce over the top of the assembled crepes, making sure to get some in all the nooks and crannies. Sprinkle the grated Parmesan cheese evenly over the top. Bake for 20-25 minutes, until the sauce is bubbling vigorously around the edges and the tops of the crepes are touched with golden-brown spots. Let it rest for 5 minutes after pulling it from the oven—this allows the filling to set slightly, making them easier to serve.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap baked and cooled crepes individually in foil; freeze for up to 2 months.
- Reviving: Reheat in a 175°C (350°F) oven until warm and bubbly.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the crepes beautifully, balancing the entire plate.
- Roasted asparagus or green beans — Their slightly charred, earthy flavor provides a wonderful textural contrast and a vibrant pop of green color next to the creamy crepes.
- Buttery mashed potatoes or a crusty baguette — For the ultimate comfort meal, something starchy is perfect for sopping up every last bit of that delicious, creamy sauce.
Drinks
- A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — The wine’s acidity and citrus notes act as a palate cleanser, refreshing your taste buds between each rich, savory bite.
- A light-bodied lager or pale ale — The carbonation and mild hop bitterness are a fantastic counterpoint to the creamy, cheesy elements, making for a very satisfying pairing.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus provide that same cleansing effect, ensuring each bite tastes as good as the first.
Something Sweet
- Classic French lemon tart — After a savory, creamy main course, the sharp, sweet, and tangy flavor of a lemon tart is a refreshing and elegant way to finish the meal.
- Dark chocolate mousse — It’s rich but not overly sweet, offering a deep, chocolatey flavor that provides a perfect, decadent contrast to the dinner you just enjoyed.
- Fresh berry compote with a dollop of crème fraîche — The bright, juicy berries and tangy cream are a light, vibrant end to the meal that feels satisfying without being too heavy.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick and will make heavy, pancake-like crepes. Don’t be afraid to add another tablespoon or two of water to thin it out to the proper consistency.
- Mistake: Cooking over too high heat. This is the most common error! High heat will cause the crepes to cook too quickly, becoming brittle and brown before they’re cooked through. Medium heat is your sweet spot for a flexible, golden crepe.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much turkey and cheese as possible, but an overstuffed crepe is difficult to fold and will likely burst open in the oven. A little filling goes a long way.
- Mistake: Skipping the final rest before serving. Pulling the baking dish from the oven and serving immediately will result in a filling that’s too runny. Letting it sit for five minutes allows the sauce to thicken up perfectly.
Expert Tips
- Tip: Make the crepes ahead of time. You can cook the crepes a day in advance. Simply let them cool completely, stack them with parchment paper in between, wrap the stack in plastic wrap, and refrigerate. This makes assembly a breeze on a busy weeknight.
- Tip: Add a flavor boost to the filling. Sauté some finely chopped shallots or mushrooms and mix them in with the turkey. A teaspoon of Dijon mustard stirred into the sauce can also add a wonderful depth of flavor.
- Tip: Get the perfect swirl. Pour the batter into the center of the hot pan, then immediately lift the pan off the heat to tilt and swirl. This gives you more control and helps achieve that perfectly thin, round shape.
- Tip: Freeze individual portions. These crepes freeze beautifully after baking and cooling. Wrap them individually in foil and freeze. Reheat in a 180°C (350°F) oven straight from frozen for a fantastic quick meal.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The result might be a slightly more delicate crepe, so handle them with a little extra care when folding. Ensure your blend contains a binder like xanthan gum for the best texture and structure. The sauce can be thickened with the same GF flour without any issues.
My sauce is lumpy. What can I do?
Don’t panic! The easiest fix is to simply strain the sauce through a fine-mesh sieve into a clean bowl, pressing the lumps through with a spatula. If it’s really stubborn, an immersion blender or a countertop blender can smooth it out in seconds. For next time, just remember to add the warm milk slowly while whisking constantly.
What’s the best way to reheat leftovers?
The oven is your best bet to maintain texture. Reheat at 175°C (350°F) for 15-20 minutes, covered with foil to prevent drying out. The microwave will work in a pinch, but it can make the crepes a bit soggy. If you do microwave, do it on medium power and in short bursts.
Can I use a different type of meat?
Of course! This recipe is wonderfully adaptable. Shredded chicken, ham, or even flaked tuna are all excellent substitutes for the turkey. Just make sure whatever you use is already cooked. The method and sauce remain exactly the same, so feel free to get creative with what you have in the fridge.
Why did my first crepe turn out poorly?
Welcome to the club! The first crepe is almost always a “test” crepe—it helps you adjust the heat and get a feel for the amount of batter. It often absorbs any excess butter and comes out a bit oddly shaped or too dark. Don’t be discouraged! Just adjust and carry on; the second one is almost always perfect.
Turkey And Swiss Crepes
Make elegant Turkey and Swiss Crepes with this easy recipe. Perfect for brunch or dinner, featuring a creamy sauce and simple steps. Get the recipe 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 & sauce:
-
300 g cooked turkey breast (sliced or shredded)
-
150 g Swiss cheese (grated (Gruyère works wonderfully too))
-
2 tbsp unsalted butter
-
2 tbsp all-purpose flour
-
350 ml whole milk (warmed)
-
¼ tsp freshly grated nutmeg
-
½ tsp dried thyme
-
Salt and black pepper (to taste)
-
2 tbsp grated Parmesan cheese (for topping)
Instructions
-
Make the crepe batter. Combine the flour and salt in a blender. Add the eggs, milk, water, and the 2 tablespoons of melted butter. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl, but a blender guarantees a lump-free batter. Pour the batter into a pitcher or a bowl with a spout, cover it, and let it rest on the counter for at least 30 minutes. This waiting period is the secret to supremely tender crepes.01
-
Cook the crepes. Heat your nonstick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan—you just need a faint film. Pour about ¼ cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion so the batter spreads into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and dry and the bottom is lightly golden. You’ll notice little bubbles forming on the surface. Use a thin spatula to carefully flip the crepe and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go. You should get 8-10 crepes.02
-
Prepare the creamy sauce. While the crepes are resting or cooking, melt the 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the 2 tablespoons of flour and cook, stirring constantly, for about 1 minute until it forms a pale golden paste (this is a roux). Don't let it brown! Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. This patience prevents lumps. Keep whisking until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the nutmeg, thyme, and a generous amount of salt and pepper.03
-
Assemble the crepes. Preheat your oven to 190°C (375°F). Spread a thin layer of the creamy sauce on the bottom of your baking dish. Take one crepe and place it on a clean work surface. Spoon a couple of tablespoons of the remaining sauce down the center of the crepe. Top with a portion of the turkey and a generous sprinkle of the grated Swiss cheese. Fold the two sides of the crepe over the filling, almost like a burrito, and place it seam-side down in the prepared baking dish. Repeat with the remaining crepes, arranging them snugly in the dish.04
-
Bake to perfection. Pour any remaining sauce over the top of the assembled crepes, making sure to get some in all the nooks and crannies. Sprinkle the grated Parmesan cheese evenly over the top. Bake for 20-25 minutes, until the sauce is bubbling vigorously around the edges and the tops of the crepes are touched with golden-brown spots. Let it rest for 5 minutes after pulling it from the oven—this allows the filling to set slightly, making them easier to serve.05
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