Jan 4, 2013

Cranberry Goat Cheese Turkey Crepes with Asparagus and Béchamel

Cranberry turkey goat cheese crepes...You fancy huh? And with asparagus and a béchamel sauce? This sounds too good to be true. Will it take five hours to cook and take thirty pots and pans? Nope. This recipe is actually surprisingly simple, and looks and tastes amazing (not to mention people go crazy when crepes are involved. For some reason everyone thinks they're sophisticated).

Crepe Ingredients!
  • 1 package of store bought crepes or make your own crepes (choose from thousands of recipes online, pretty simple).
  • 1 bundle of asparagus, cut into 2cm long pieces and washed
  • 1/2 cup dried cranberries
  • 1 onion, diced (don't you cry now)
  • Thinly sliced turkey from your local deli or supermarket. If you don't like turkey use chicken, and if you don't like chicken and are a vegetarian, use that Tofurky stuff that probably tastes horrible.
  • 1 package of goat cheese
Béchamel Sauce Ingredients! (This is our recipe, use this or find one online!)
  • 3 tablespoons butter or margarine
  • 1/4 cup flour
  • 1 1/2 cup milk
  • 3-4 tablespoons of parmesan (the powdered one).
  • Dash of oregano or rosemary, up to you.

The Steps For the Crepes:
  • Sauté the onion in a heated pan with 1 tablespoon of oil
  • When onion is almost translucent, add asparagus
  • While veggies cook, lay out crepes and slather in béchamel sauce
  • Lay 2-3 slices of turkey onto each crepe, and sprinkle with some goat cheese and dried cranberries
  • When veggies are done, add some to crepes
  • Roll up the crepes, and add more béchamel sauce to top if desired
  •  Reheat in oven or microwave if need be.  
 For LA SAUCE! (We are zee French).
  • In a saucepan, melt the butter on medium heat
  • When melted, add the flour and mix well
  • When the butter and flour are mixed, add the milk
  • Whisk like you have never whisked before
  • Wait for the sauce to thicken nicely
  • Add cheese and herbs
  • When at desired thickness, remove from heat
Note* If the sauce is too liquidy, add flour. If the sauce is too clumpy, add milk. If the sauce tastes disgusting, add butter. If the sauce just tastes like butter, add herbs. This really is fail safe, you just keep throwing things into the pot until it tastes and looks good.


Hope you enjoy this recipe, and if you did, make sure to share it with friends, leave a comment, subscribe, or do all of that stuff! Thanks, and cred to the Sister for the recipe.


  1. Hi Tom, just wanted to let you know I tried this recipe and it came out pretty neat. I salivated first reading your description of it but for some reason, I am always intimidated by the bechamel sauce. The way you put it, basically throw all you've got at it, made me go ahead. Glad I did and thank again. What are you cooking next?

  2. So glad you tried it and it came out tasting good! It really makes me happy that someone out there actually sees this blog, so thanks very much for commenting :)

    As for what I'm cooking next I am not too sure but am open to ideas. I might try however the kit kat lasagna recipe that has been going around.