What's for Dinner

Turkey and Broccoli Crepes- Gundersen Health System

Recipe: Turkey and broccoli crepe


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The Mayo Clinic Diet book

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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


  1. 1 cup chopped broccoli
  2. 4 prepackaged crepes, 8 inches each
  3. 4 ounces reduced-sodium turkey breast, sliced
  4. 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

  • Total carbohydrate

    16 g

  • Dietary fiber

    1 g

  • Sodium

    463 mg

  • Saturated fat

    3 g

  • Total fat

    9 g

  • Cholesterol

    115 mg

  • Protein

    16 g

  • Monounsaturated fat

    3 g

  • Calories


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