Crepes filled with Spinach, Mushrooms and Turkey Recipe

Crepes filled with Spinach, Mushrooms and Turkey

A new twist for using roasted turkey or chicken leftovers. The perfect recipe for dinner or as an appetizer. Looks great, tastes great, yet easy to prepare.

Yield: 4-6 servings

Time: 60 minutes


  • 1 cup (120 g) all-purpose flour
  • 1 1/4 cup (300 ml) milk
  • 2 large eggs, beaten
  • 4 Tbsp melted butter plus extra for brushing the crepe pan
  • salt and pepper
  • 1 lb (450 g) small brown mushrooms, thinly sliced
  • 1/2 cup (80 g) finely chopped shallots
  • 2 garlic cloves, finely minced
  • 1/2 tsp dry thyme leaves
  • 6 oz (170 g) spinach leaves, washed, drained and roughly chopped
  • 1 1/2 cup (190 g) shredded roasted turkey or chicken
  • 3/4 cup (180 ml) crème fraîche or sour cream
  • 2 Tbsp finely chopped chives
  • a pinch of nutmeg or to taste
  • 1/2 cup (60 g) grated Parmesan cheese


In a bowl, whisk together flour, milk, eggs, 2 tablespoons of melted butter and salt. Let it stand for at least 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms, season with salt and pepper and cook for about 5 minutes or until tender. Stir in the shallots, garlic, thyme and continue cooking for 2 minutes longer. Add the spinach and cook, stirring until spinach is just wilted. Remove skillet from the heat and stir in the turkey or chicken, crème fraîche, chives, nutmeg, and 1/4 cup (30 g) Parmesan cheese. Season with salt and pepper. Keep it warm.

Preheat the oven to 350° F/175° C.

Just before making the crepes, pass the crepes batter through a fine sieve in order to avoid lumps in the batter. If it seems too thick, add a bit more milk by the tablespoon. Brush an 8-inch (20 cm) skillet with melted butter and heat it over medium heat. Add 2-3 tablespoons to the skillet and quickly swirl it to coat the bottom. Cook until edges begin to brown and bubbles start to appear in the middle about 30 seconds. Flip it on the other side and cook it for 20 seconds longer. Stack it on a warm plate. Repeat with the remaining batter. Do not worry if the first crepe does not turn out perfect. It happens frequently. Try it again.

Lightly butter a large gratin dish. Spread about 3 tablespoons of mushroom/spinach over each half of the crepe. Fold the other half over the filling and fold it again into quarters forming a triangle. Place crepes in a gratin dish. Spoon any leftover filling on top of the crepes. Sprinkle remaining 1/4 cup (30 g) Parmesan on top. Bake for about 15-20 minutes or until filling is hot.

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