These Savory Crepes with Turkey, Mushroom, and Swiss Cheese are a flavorful and elegant dish perfect for any meal of the day. Delicate, herb-infused crepes are filled with sautéed mushrooms, seasoned turkey, and melted Swiss cheese, making each bite rich and satisfying. Whether served for brunch, lunch, or a light dinner, this recipe is sure to impress.
Why You’ll Love This Recipe
These savory crepes bring together a medley of textures and flavors that are both comforting and refined. The crepe batter is delicately seasoned with herbs and brightened with lemon zest, while the filling provides warmth from the sautéed mushrooms and creaminess from the melted Swiss cheese. It’s a versatile dish that looks impressive yet is simple to prepare—ideal for entertaining or elevating a weekday meal.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crepes:
- 3 large eggs
- 1 cup all-purpose flour
- 2/3 cup milk
- 2/3 cup water
- 3 tablespoons melted butter
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Zest of one lemon
- Butter for the pan
For the Filling:
- 12 slices Swiss cheese
- 8 ounces mushrooms, sliced and sautéed in olive oil, salt, and pepper
- 1–2 cups cooked shredded turkey, seasoned with salt, pepper, and thyme
- Fresh parsley, chopped (for garnish)
directions
- Make the Crepe Batter:
In a medium mixing bowl, whisk together the eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt, and black pepper until smooth. Add the lemon zest and stir to incorporate. Let the batter rest for 10–15 minutes if time allows. - Cook the Crepes:
Heat a small nonstick skillet over medium-low heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to evenly coat the surface. Cook for 1–2 minutes until the edges begin to lift, then flip and cook the other side briefly. Transfer to a plate and repeat with the remaining batter, stacking crepes with parchment or wax paper in between. - Prepare the Filling:
Sauté the sliced mushrooms in olive oil over medium heat until golden brown and tender. Season with salt and pepper to taste. Warm the shredded turkey in a skillet or microwave, seasoning with salt, pepper, and a pinch of thyme. - Assemble the Crepes:
Place a crepe flat on a plate. Lay two slices of Swiss cheese in the center, followed by a generous spoonful of warm turkey and mushrooms. Roll the crepe or fold it into quarters. Repeat with remaining crepes and filling. - Serve:
Garnish with fresh parsley and serve immediately while warm. These crepes pair beautifully with a light salad or a cup of soup.
Servings and timing
Servings: 6 savory crepes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 363 kcal per crepe
Variations
- Vegetarian Option: Omit turkey and double the mushrooms or add sautéed spinach for a hearty meatless version.
- Cheese Swap: Substitute Swiss cheese with Gruyère, mozzarella, or a sharp cheddar for a different flavor profile.
- Smoked Turkey: Use smoked turkey breast for a deeper, more savory flavor.
- Sauced Crepes: Drizzle with a light béchamel or Dijon cream sauce for added richness.
- Crepe Pockets: Fold the crepes into squares and lightly brown in a pan to create sealed crepe pockets.
storage/reheating
Store assembled crepes in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. You can also make the crepes ahead and refrigerate or freeze them (separated with parchment paper), then reheat and fill just before serving.
FAQs
Can I make the crepes in advance?
Yes, you can make the crepes up to 2 days ahead. Store them in the refrigerator with parchment between each to prevent sticking.
Can I freeze the crepes?
Yes, cooked crepes freeze well. Stack with parchment paper between them and freeze in an airtight bag. Thaw before reheating.
Print
Savory Crepes with Turkey, Mushroom, and Swiss Cheese
- Total Time: 20 minutes
- Yield: 6 savory crepes
- Diet: Vegetarian
Description
These savory crepes are filled with juicy turkey, sautéed mushrooms, and melty Swiss cheese, wrapped in a flavorful crepe infused with herbs and lemon zest. A gourmet yet easy option for breakfast, brunch, or dinner!
Ingredients
For the Crepes:
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3 large eggs
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1 cup all-purpose flour
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2/3 cup milk
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2/3 cup water
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3 tablespoons melted butter
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1 tablespoon fresh parsley, chopped
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1/4 teaspoon dried basil
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1/4 teaspoon red pepper flakes
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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Zest of one lemon
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Butter for the pan
For the Filling:
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12 slices Swiss cheese
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8 ounces mushrooms, sliced and sautéed in olive oil, salt, and pepper
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1-2 cups cooked shredded turkey, seasoned with salt, pepper, and thyme
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Fresh parsley, chopped (for garnish)
Instructions
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Make Crepe Batter: Whisk together eggs, flour, milk, water, melted butter, parsley, basil, red pepper flakes, salt, pepper, and lemon zest until smooth.
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Cook Crepes: Heat a small buttered pan over medium-low heat. Add ~1/4 cup batter, swirl to coat, cook 1–2 minutes per side. Stack with wax paper between crepes.
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Prepare Filling: Warm turkey and sauté mushrooms in olive oil with salt and pepper.
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Assemble Crepes: Fill each crepe with Swiss cheese, turkey, and mushrooms. Roll up and garnish with parsley.
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Serve: Enjoy warm, fresh off the pan!
Notes
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For extra flavor, melt cheese and filling inside the crepes in a skillet before serving.
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Substitute ham or roast chicken if you don’t have turkey.
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Great served with a side salad or soup.
- Prep Time: 10 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
