Turkey and Broccoli Crepe-Mayo Clinic Health System

Recipe: Turkey and broccoli crepe

By Mayo Clinic Staff

Dietitian’s tip:

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

Serves 4


·         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