What's for Dinner

Turkey and Broccoli Crepe-Mayo Clinic Health System

Recipe: Turkey and broccoli crepe

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.

By Mayo Clinic staff

Serves 4


  • 1 cup chopped broccoli
  • 4 prepackaged crepes, 8 inches each
  • 4 ounces reduced-sodium turkey breast, sliced
  • 1/2 cup finely shredded reduced-fat Co-Jack (Colby and Monterey 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
Calories209Sodium463 mg
Total fat9 gTotal carbohydrate16 g
Saturated fat3 gDietary fiber1 g
Monounsaturated fat3 gProtein16 g
Cholesterol115 mg

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