- Prep Time
- 10 mins
- Total Time
- 1 h 5 m
- Serves
- 8
Ingredients
- 1 cup
- milk, room temperature
- 250 mL
- ⅔ cup
- all-purpose flour
- 150 mL
- 2
- eggs
- 3 tbsp
- butter, melted and divided
- 45 mL
- ¼ tsp
- salt
- 1 mL
- ½ cup
- leftover cranberry sauce
- 125 mL
- 8 oz
- thinly sliced leftover turkey
- 250 g
- 4 oz
- Brie cheese, sliced
- 125 g
- 1 cup
- baby arugula, plus more for garnish
- 250 mL
Directions
Step 1
Add milk, flour, eggs, 2 tbsp (30 mL) melted butter and salt to blender; process until smooth. Strain into bowl. Let stand at least 30 min. or refrigerate up to 12 hr.
Step 2
Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of remaining melted butter. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 min. until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 sec.to set. Transfer to plate. Repeat with remaining batter to make 8 crêpes. (Crêpes can be prepared to this point, stored between sheets of wax paper, wrapped and refrigerated up to 1 day in advance.)
Step 3
To assemble crepes, preheat oven to 400°F (200°C). Spread 1 tbsp (15 mL) cranberry sauce over half of each crêpe. Top with turkey, Brie and arugula. Fold each crêpe in half, then fold in half again to form a quarter-round. Place on parchment paper-lined baking sheet. Bake 3 to 5 min. until cheese starts to melt. Garnish with additional arugula. Serve warm.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (⅛ recipe)
- Calories:
- 230
- Fat:
- 11 g
- Saturated Fat:
- 6 g
- Carbs:
- 16 g
- Fibre:
- 1 g
- Sugar:
- 6 g
- Cholesterol:
- 105 mg
- Protein:
- 16 g
- Sodium:
- 250 mg
