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Prep Time
10 mins
Total Time
1 h 5 m


1 cup
milk, room temperature
250 mL
⅔ cup
all-purpose flour
150 mL
3 tbsp
butter, melted and divided
45 mL
¼ tsp
1 mL
½ cup
leftover cranberry sauce
125 mL
8 oz
thinly sliced leftover turkey
250 g
4 oz
Brie cheese, sliced
125 g
1 cup
baby arugula, plus more for garnish
250 mL


Step 1

Add milk, flour, eggs, 2 tbsp (30 mL) melted butter and salt to blender; process until smooth. Strain into bowl. Let stand at least 30 min. or refrigerate up to 12 hr.

Step 2

Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of remaining melted butter. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 min. until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 set. Transfer to plate. Repeat with remaining batter to make 8 crêpes. (Crêpes can be prepared to this point, stored between sheets of wax paper, wrapped and refrigerated up to 1 day in advance.)

Step 3

To assemble crepes, preheat oven to 400°F (200°C). Spread 1 tbsp (15 mL) cranberry sauce over half of each crêpe. Top with turkey, Brie and arugula. Fold each crêpe in half, then fold in half again to form a quarter-round. Place on parchment paper-lined baking sheet. Bake 3 to 5 min. until cheese starts to melt. Garnish with additional arugula. Serve warm.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ recipe)
11 g
Saturated Fat:
6 g
16 g
1 g
6 g
105 mg
16 g
250 mg
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