These Turkey Club Sandwich Crepes wrap all the classic flavors—savory turkey, crispy bacon, fresh lettuce, and creamy mayo—in a delicate, tender crepe. It’s a fun, elegant twist on a beloved lunch staple that feels fancy without being difficult. Perfect for brunch, lunch, or a creative dinner, these crepes are surprisingly simple to master.
Love Turkey Club Sandwich Crepes? So do we! If you're into Savory Crepes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Turkey Club Sandwich Crepes
- Elegant twist: Presents familiar turkey club flavors in a beautiful, sophisticated way.
- Versatile for any meal: Perfect for brunch, lunch, or a light dinner with customizable fillings.
- Wonderful texture: Soft crepe wrapped around savory turkey, crispy bacon, and crunchy lettuce.
- Simple to master: With a little practice, the crepe-making process becomes meditative and rewarding.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter, plus more for cooking
- 1/4 tsp salt
For the Filling:
- 250 g sliced roasted turkey breast
- 8 slices bacon, cooked until crisp
- 1 large tomato, thinly sliced
- 4-6 large leaves of butter lettuce or romaine
- 4 tbsp mayonnaise
- 1 tbsp fresh chives, finely chopped
- Salt and black pepper to taste
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a flexible spatula, and measuring cups/spoons.
Notes: The quality of your ingredients really shines here, especially the turkey. Using freshly roasted turkey from the deli counter instead of pre-packaged will make a world of difference in flavor and texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Get your batter right. The key to thin, lacy crepes is a very thin batter. Don’t be afraid to add that extra splash of water if your mixture looks too thick—it should be the consistency of heavy cream.
- Temperature is everything. Let your batter rest for at least 15-20 minutes at room temperature. This allows the flour to fully hydrate and gives the gluten a chance to relax, which results in much more tender crepes.
- Pre-cook your bacon. Have your bacon cooked, cooled, and ready to go before you start making the crepes. This makes the assembly process smooth and stress-free.
- Dry your lettuce. After washing your lettuce leaves, make sure to pat them thoroughly dry with a paper towel. Any excess water will make your crepes soggy, and we definitely want to avoid that.
How to Make Turkey Club Sandwich Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a silky-smooth batter. Let the batter rest on the counter for at least 15 minutes. You’ll notice it might thicken slightly as it rests—that’s perfectly normal.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Once hot, add a tiny dot of butter and swirl it around to coat the pan lightly. Pour about 1/4 cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and dry and the bottom is lightly golden. Use your flexible spatula to carefully lift the edge, then flip the crepe. Cook for another 30-45 seconds on the second side, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.
Step 3: Prepare the Filling. While your crepes are resting or cooking, you can get the filling ready. In a small bowl, mix the mayonnaise with the chopped fresh chives. This simple herby mayo adds a fantastic fresh flavor. Lay out your sliced turkey, crispy bacon, tomato slices, and dry lettuce leaves. Season the tomato slices with a tiny pinch of salt and pepper to help bring out their juiciness.
Step 4: Assemble the Crepes. Lay one crepe flat on a clean surface, the prettier side (the one cooked first) facing down. Spread a tablespoon of the chive mayo in the center. Layer a few slices of turkey, a couple of bacon strips (you can crumble them for easier eating), a tomato slice or two, and a leaf of lettuce. Be careful not to overfill, or it will be tricky to roll.
Step 5: Fold and Serve. To fold, gently lift one side of the crepe and fold it over the filling. Then, fold in the two opposite sides, like you’re making an envelope. Finally, roll the crepe over onto the remaining flap to create a neat, secure packet. Place it seam-side down on your serving plate. Repeat with the remaining crepes and filling. Serve immediately while the crepes are still soft and the fillings are fresh and crisp.
Storage & Freshness Guide
- Fridge: Store unfilled crepes in an airtight container with parchment between layers for up to 3 days.
- Freezer: Stack cooled crepes with parchment squares, seal in a freezer bag, and freeze for up to 2 months.
- Reviving: Reheat unfilled crepes in a dry non-stick pan over low heat for 20 seconds per side.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, balancing the meal.
- A bowl of tomato soup — For the ultimate comfort food experience, nothing beats dipping these savory crepes into a warm, creamy tomato soup.
- Oven-baked sweet potato fries — They add a touch of sweetness and a different kind of crispiness that complements the savory filling wonderfully.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its acidity and citrus notes are a fantastic palate cleanser between bites of the rich turkey and bacon.
- Sparkling water with a twist of lime — The bubbles and citrus make everything feel a bit more festive and help refresh your taste buds.
- Iced black tea with a sprig of mint — It’s refreshing, not too sweet, and the herbal note from the mint pairs nicely with the chives in the mayo.
Something Sweet
- Lemon sorbet — After a savory meal, a few scoops of bright, tangy lemon sorbet are the perfect, light way to finish.
- Dark chocolate-dipped strawberries — They’re elegant, easy to prepare, and the bittersweet chocolate and juicy berry are a classic, crowd-pleasing combo.
- Mini fruit tarts — A buttery shortcrust pastry filled with pastry cream and topped with fresh berries offers a delightful textural contrast.
Top Mistakes to Avoid
- Using a batter that’s too thick. This is the number one reason for thick, pancake-like crepes. If your batter doesn’t run freely off a spoon, it needs more liquid. A thin batter is a happy batter.
- Cooking at the wrong temperature. If the pan is too hot, the crepe will cook too fast and be brittle; if it’s too low, it will be pale and gummy. Medium heat is your sweet spot for that perfect golden color.
- Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will make the crepes difficult to roll and likely cause them to tear. A little restraint goes a long way.
- Using wet lettuce. I’ve messed this up before too… that bit of water left on the leaves will steam inside the crepe and turn your beautiful creation into a sad, soggy mess. Dry those leaves thoroughly!
Expert Tips
- Tip: Make the crepe batter ahead of time. You can actually make the batter the night before, cover it, and keep it in the fridge. Just give it a good stir before using—it might have thickened, so you can add a tablespoon of water or milk to thin it back out.
- Tip: Keep cooked crepes warm. If you’re making a full batch to serve all at once, place a sheet of parchment paper between each cooked crepe and keep the stack in a low oven (around 95°C / 200°F) on a baking sheet.
- Tip: Get creative with your fillings. Swap the turkey for sliced ham or chicken. Add a slice of Swiss or cheddar cheese. Mix some Dijon mustard into the mayo. This recipe is a fantastic template for your own creations.
- Tip: Use the right pan motion. When you pour the batter, pour it into the center and then immediately start tilting and swirling the pan. The goal is to cover the bottom before the batter has a chance to start setting.
FAQs
Can I make the 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 delicate, so be gentle when flipping. The resting time for the batter is even more important with GF flour to allow the starches to hydrate properly.
How do I store and reheat leftover crepes?
Store any unfilled crepes in an airtight container in the fridge for up to 3 days, with parchment paper between them so they don’t stick. To reheat, gently warm them in a dry non-stick pan over low heat for about 20 seconds per side. I don’t recommend assembling the crepes ahead of time, as they will get soggy.
My first crepe always turns out badly. What am I doing wrong?
Don’t worry, this is so common it’s practically a rule! The first crepe is often a “test” crepe that soaks up any excess butter and helps you calibrate the pan’s temperature and the right amount of batter. Consider it the chef’s treat and know that the next one will be perfect.
Can I freeze the cooked crepes?
Yes, they freeze beautifully! Let the cooked crepes cool completely, then stack them with a small square of parchment paper between each one. Place the stack in a large freezer bag, press out all the air, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of a blender for the batter?
A large bowl and a whisk work just fine—it just requires a bit more elbow grease. Sift your flour into the bowl first to prevent lumps, then add the wet ingredients and whisk vigorously until smooth. Letting the batter rest is crucial with this method to ensure any tiny lumps dissolve.
Turkey Club Sandwich Crepes
Learn how to make elegant Turkey Club Sandwich Crepes, a fun twist on a lunch classic with turkey, bacon, and lettuce. Get the easy recipe and serve today!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus more for cooking)
-
1/4 tsp salt
For the Filling:
-
250 g sliced roasted turkey breast
-
8 slices bacon (cooked until crisp)
-
1 large tomato (thinly sliced)
-
4-6 large leaves of butter lettuce or romaine
-
4 tbsp mayonnaise
-
1 tbsp fresh chives (finely chopped)
-
Salt and black pepper (to taste)
Instructions
-
Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a silky-smooth batter. Let the batter rest on the counter for at least 15 minutes. You’ll notice it might thicken slightly as it rests—that’s perfectly normal.01
-
Cook the Crepes. Heat your non-stick skillet over medium heat. Once hot, add a tiny dot of butter and swirl it around to coat the pan lightly. Pour about 1/4 cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and dry and the bottom is lightly golden. Use your flexible spatula to carefully lift the edge, then flip the crepe. Cook for another 30-45 seconds on the second side, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.02
-
Prepare the Filling. While your crepes are resting or cooking, you can get the filling ready. In a small bowl, mix the mayonnaise with the chopped fresh chives. This simple herby mayo adds a fantastic fresh flavor. Lay out your sliced turkey, crispy bacon, tomato slices, and dry lettuce leaves. Season the tomato slices with a tiny pinch of salt and pepper to help bring out their juiciness.03
-
Assemble the Crepes. Lay one crepe flat on a clean surface, the prettier side (the one cooked first) facing down. Spread a tablespoon of the chive mayo in the center. Layer a few slices of turkey, a couple of bacon strips (you can crumble them for easier eating), a tomato slice or two, and a leaf of lettuce. Be careful not to overfill, or it will be tricky to roll.04
-
Fold and Serve. To fold, gently lift one side of the crepe and fold it over the filling. Then, fold in the two opposite sides, like you’re making an envelope. Finally, roll the crepe over onto the remaining flap to create a neat, secure packet. Place it seam-side down on your serving plate. Repeat with the remaining crepes and filling. Serve immediately while the crepes are still soft and the fillings are fresh and crisp.05
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