Turkey Brie Cranberry Crepes

Prep Time: 10 minutes
Total Time: 1 hour 5 minutes
Makes: 8


  1. 1 cup (250 mL) milk, room temperature
  2. 2/3 cup (150 mL) all-purpose flour
  3. 2 eggs
  4. 3 tbsp (45 mL) butter, melted and divided
  5. 1/4 tsp (1 mL) salt
  6. 1/2 cup (125 mL) leftover cranberry sauce
  7. 8 oz (250 g) thinly sliced leftover turkey
  8. 4 oz (125 g) Brie cheese, sliced
  9. 1 cup (250 mL) baby arugula, plus more for garnish


  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.
  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.) 
  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.