Turkey & Broccoli Crepe
Submitted by happyzhangbo
Smoked turkey, steamed broccoli, and melted Monterey Jack rolled up in store-bought crepes and baked until gooey. This 4-ingredient, 20-minute crepe is a light, quick lunch or dinner that feels way fancier than it is.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
20 minFour ingredients and twenty minutes stand between you and a lunch that looks like it came from a French bistro.
Store-bought crepes get warmed, filled with sliced smoked turkey breast, tender-crisp steamed broccoli, and a couple tablespoons of shredded Monterey Jack, then rolled up and baked just long enough for the cheese to melt into everything.
The smoky turkey and mild, gooey Jack play off the bright crunch of the broccoli in a way that’s light but completely satisfying.
No sauce, no fuss, just clean flavors in a delicate wrapper.
Kitchen Tips
- Steam the broccoli until just tender-crisp so it still has a little bite after baking
- Warm the crepes briefly before filling so they’re pliable and won’t tear when you roll them
- Place seam-side down in the baking dish so the crepes hold their shape and don’t unroll
Ingredients
Directions
Preheat the oven to 350℉ (180℃). Lightly coat a baking dish with cooking spray.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil.
Add the broccoli.
Cover and steam until tender-crisp, about 5 to 7 minutes.
Heat the crepes in the microwave for 30 seconds to 1 minute, or according to package directions.
Place ¼ of the turkey, ¼ cup steamed broccoli and 2 tablespoons cheese on each crepe.
Roll up and place seam-side down in the prepared baking dish.
Bake until the cheese melts, about 5 minutes.
Serve immediately.
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