Turkey and Broccoli Crepes
A quick lunch or light supper that feels more composed than a sandwich. Steamed broccoli, reduced-sodium turkey and a modest amount of reduced-fat cheese are rolled into crepes and baked only until the cheese softens.
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Serving size
- 1 filled crepe
Ingredients
- 180 g (2 cups) chopped broccoli
- 4 prepared crepes, about 20 cm (8 in) each
- 115 g (4 oz) reduced-sodium turkey breast, sliced
- 55 g (1/2 cup) finely shredded reduced-fat Colby Jack cheese
- Cooking spray
Method
- Heat the oven to 180°C (350°F) and lightly coat a baking dish with cooking spray.
- Steam the broccoli over about 2.5 cm (1 in) of boiling water for 5 to 7 minutes, until tender-crisp.
- Warm the crepes briefly so they are flexible. On each one, place one-quarter of the turkey, about 60 ml (1/4 cup) broccoli and 2 tbsp cheese.
- Roll the crepes, set them seam-side down in the baking dish and bake for about 5 minutes, just until the cheese melts. Serve at once.
Cook’s tip
Packaged crepes and sliced turkey vary widely in sodium. For the closest result to the published nutrition, choose products specifically labeled reduced-sodium where available.
Variation
Leftover home-roasted turkey breast can replace deli turkey and gives you more control over seasoning.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 223 kcal
- Protein
- 17 g
- Carbohydrate
- 23 g
- of which sugars
- 14 g
- Fat
- 7 g
- of which saturates
- 4 g
- Fiber
- 3 g
- Sodium
- 200 mg
DASH-friendly and heart-healthy. Added sugars: 0 g.