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Prep time
35 minutes
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Cook time
1 hour 10 minutes
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makes
10 to 12 roll-ups
Author Notes
When you think of crepes, it’s probably the sweet ones, the kind filled with chocolate and strawberries and sprinkled with confectioners’ sugar—but what about their savory cousins? I decided to make a savory crepe batter that would incorporate some green veggies, because spring, duh. This batter has spinach and Parm, with a hint of nutmeg. When it comes to fillings, turkey and provolone work perfectly, but the sky's the limit here, so experiment with it. I love to do smoked ham with Swiss cheese. Or roast beef with cheddar. And what about an all-veggie one with mozzarella? Sign me up. The honey-mustard sauce is simple to throw together and gives these wraps a nice punch. You can definitely make a few crepes ahead of time and roll them up for lunch or dinner on the go. —Romel Bruno
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Turkey Roll-Ups With Homemade Spinach Wraps
Ingredients
- Crepe Batter:
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3
packed cups (80 grams) baby spinach leaves
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2 3/4 cups
(650 grams) whole milk
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4
large eggs
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2 cups
(240 grams) all-purpose flour
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1/4 cup
(25 grams) grated Parmesan cheese
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1 tablespoon
extra-virgin olive oil
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1 teaspoon
baking powder
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1 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1 pinch
ground nutmeg
- Turkey Roll-Ups:
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1/3 cup
Dijon mustard
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1/3 cup
mayonnaise
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1/4 cup
honey, plus more to taste
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1/4 teaspoon
freshly ground black pepper, plus more to taste
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Unsalted butter, for cooking the crepes
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12
slices provolone (or your favorite cheese)
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36
slices roast turkey
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3
small red onions, thinly sliced
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3
small red bell peppers, thinly sliced
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6
packed cups (180 grams) baby arugula
Directions
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In a blender, combine the spinach, milk, and eggs. Blend until the spinach is completely smooth. Now add the rest of the crepe ingredients and blend until combined. Cover and transfer the batter to the fridge and let rest for 30 minutes to 1 hour.
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Meanwhile, make the honey mustard: Combine the mustard, mayo, honey, and pepper in a small bowl. Taste and adjust the seasoning if needed.
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Once the batter is done resting, heat a 12- to 14-inch nonstick pan over medium heat and add a pat (about 1 teaspoon) of butter. When the butter is melted, swirl the pan to evenly coat the bottom. Add ½ cup of crepe batter, then swirl the pan to spread it out as much as possible. Once the crepe starts to set at the bottom, adjust the heat to medium-low. After 3 to 4 minutes, the top of the crepe should look set, no longer raw. Place 1 slice of cheese, 3 slices of turkey, ¼ cup sliced onions, ¼ cup bell peppers, and ½ cup arugula in the center of the crepe (feel free to eyeball the measurements if you want). Roll up, sealing the ends, and keep cooking to melt the cheese, about 2 minutes.
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Repeat until all your crepes are done.
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Serve with honey mustard for dipping.
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