About this recipe:A lovely light savoury crepe recipe that incorporates all of the flavours of Christmas. Great for using up leftover turkey on Boxing Day, too. You can also pan fry the crepes ahead of time, then fill and grill them the following day.
4 thin slices turkey breast
4 thin slices Jarlsberg cheese
2 bunches asparagus, ends trimmed, blanched
8 tablespoons cranberry sauce
freshly ground black pepper to taste
50g grated Cheddar cheese
125ml single cream
75g plain flour
pinch of salt
80ml single cream
fresh dill to garnish
20g butter, melted, to cook crepes
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Method Prep:35min › Cook:10min › Ready in:45min
To make crepes, sift flour with a pinch of salt into a bowl. Whisk in egg. Stir in half of milk, until smooth. Stir in remaining milk and cream. Allow to rest 30 minutes.
Heat a non-stick frying pan on medium. Brush with a little melted butter. Add a ladle of batter and tilt pan to cover base. Cook for 1 minute, until bubbles appear. Turn crepe and cook for another minute. Repeat with more butter and batter to make four crepes.
Preheat oven grill on medium. Place crepes on a flat surface and top each with turkey, Jarlsberg cheese, cranberry sauce and asparagus. Season with black pepper. Roll to enclose.
Place in a baking dish, pour over cream and sprinkle with grated Cheddar. Place under grill for 3 minutes, until cheese melts and cream is bubbling.
Serve immediately with a drizzle of cranberry sauce and dill to garnish.
You can make the crepes the night before and fill and grill to serve.
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