Turkey and Broccoli Crepe-Mayo Clinic Health System
Recipe: Turkey and broccoli crepe
By Mayo Clinic Staff
Cooked broccoli is a good source of vitamins A and C, folate, potassium, calcium, and fiber. Here it’s paired with sliced turkey breast and rolled into a crepe for a quick lunch or light supper.
Number of servings
· 2 cups chopped broccoli
· 4 prepackaged crepes, 8 inches each
· 4 ounces reduced-sodium turkey breast, sliced
· 1/2 cup finely shredded reduced-fat colby jack cheese
Preheat the oven to 350 F. 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 1/4 of the turkey, 1/4 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.
Nutritional analysis per serving
Serving size :1 crepe
· Total carbohydrate 17 g
· Dietary fiber 2 g
· Sodium 472 mg
· Saturated fat 3 g
· Total fat 9 g
· Sugars 4 g
· Cholesterol 103 mg
· Protein 17 g
· Monounsaturated fat 3 g
· Calories 217