Festive Turkey Chestnut Cranberry Crêpes

This festive turkey chestnut cranberry crepes recipe layers tender leftover turkey with roasted chestnuts, dried cranberries, herbs, and a touch of brandy for a deeply flavourful holiday dish. Folded into delicate homemade crepes with Brie or Camembert and a swipe of cranberry sauce, these savoury parcels combine seasonal richness with balanced textures and warming aromatics.

Hey, folks – I hope you’re all doing well.

Today, I’m bringing you a festive savoury recipe perfect for using leftovers in the most delicious way. Between roasted chestnuts, fragrant rosemary and thyme, nutmeg, and a splash of brandy, this dish leans into comforting winter flavours without feeling heavy. So, let’s dive into these turkey chestnut cranberry crepes.

Savoury Crepes for Christmas? Why Not!

Savoury crepes might not be the first thing that comes to mind during the holidays, but they deserve a spot on the festive table. With rich turkey, sweet-tart cranberries, buttery chestnuts, and melty Brie tucked inside delicate crêpes, this dish brings together all the cozy, celebratory flavours of the season in a fun and unexpected way.

Why You’ll Love These Turkey Chestnut Cranberry Crepes

• Festive: The combination of turkey, herbs, cranberries, and chestnuts makes this an ideal seasonal dish for post-holiday meals or winter entertaining.
• Versatile: Whether served folded, rolled, or baked au gratin style, these crepes adapt to different presentations and occasions.
• Savoury–Sweet Balance: Dried cranberries and a swipe of cranberry sauce add brightness that pairs beautifully with the richness of Brie or Camembert.
• Great for Leftovers: An excellent way to use leftover roasted turkey, ensuring nothing goes to waste while still feeling special.

Festive Turkey Chestnut Cranberry Crêpes: Flavour and Texture Profile

These crepes offer a beautiful contrast of textures: soft turkey, buttery chestnuts, chewy dried cranberries, and melting pockets of Brie or Camembert. The herbs – rosemary, thyme, and sage – build an aromatic backbone, while brandy or triple sec adds warmth and depth. Nutmeg ties the dish together with its subtle sweet spice. The crepes themselves are tender and lightly crisp at the edges, creating a cohesive, indulgent, yet balanced dish.

Ingredients You’ll Need for the Festive Turkey Chestnut Cranberry Crêpes

Crepes

• All-purpose flour: Creates a smooth, flexible batter ideal for delicate crepes.
• Lukewarm water & milk: The blend keeps crepes tender without becoming too rich.
• Eggs: Provide structure and help the crepes brown evenly.
• Butter: Adds flavour and prevents dryness; also used for greasing the pan.
• Salt & granulated sugar: Just enough to balance the savoury filling.

Filling

• Onion: Adds sweetness and depth once sautéed.
• Olive oil + optional butter: A flavourful base for cooking the onions and herbs.
• Rosemary, thyme & sage: The herbal backbone that gives the filling its festive profile.
• Turkey: Leftover roasted turkey, preferably a mix of white and dark meat for texture.
• Chestnuts: Soft, buttery richness that complements the savoury filling.
• Dried cranberries: A sweet-tart pop that brightens the dish.
• Smoked paprika & chipotle powder: Provide warmth and subtle smokiness.
• Salt, nutmeg & pepper: Essential for seasoning and rounding the flavours.
• Brandy/cognac/triple sec or stock: Adds depth; stock keeps it alcohol-free while still flavourful.

Assembling

• Cranberry sauce: A small amount adds acidity and sweetness.
• Brie or Camembert: Melts into creamy, luxurious pockets inside the crepes.

More Delicious Savoury Crepes Recipes

Are you looking for more holiday crepes ideas, like these turkey chestnut cranberry crepes? Be sure to check more recipes below:

• Buckwheat Crêpes with Turkey
• Festive Butternut Squash, Ham and Chestnut Crêpes
• Christmas Crêpes with Chicken and Chestnuts

I’d love for you to try these Turkey Chestnut Cranberry Crepes. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Print

Festive Turkey Chestnut Cranberry Crêpes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Mains, Chestnut Recipes, Sweet and Savoury CrepesCuisine: Author’s Recipes

Servings

8-10

servings

Prep time

15

minutes

Cooking time

45

minutes

Crepes (resting and making)

1

minute

Festive turkey chestnut cranberry crepes leftover turkey, chestnuts, Brie, and cranberry sauce, rosemary, sage, and nutmeg – a perfect holiday leftover recipe.

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Ingredients

• Crêpes:

• 1 cup (120 gr.) all-purpose flour

• 2/3 cup (160 ml.) lukewarm water

• 1 cup (240 ml.) whole milk

• 2 large eggs

• 2 tbsp. butter (30 gr.), melted plus more for greasing

• a good pinch (~1/8 tsp.) of salt

• 1/2 tsp. (2.5 gr.) granulated sugar

• Filling:

• 1 medium onion, thinly sliced

• 1 tbsp. (15 ml.) olive oil

• 1 tbsp. (15 gr.) butter, optional

• 1 tbsp. minced fresh rosemary

• 1 tbsp. fresh thyme

• 5-7 sage leaves, torn

• about 450 gr. leftover turkey, ideally both white and dark meat, cubed or sliced

• 150-200 gr. roasted and peeled chestnuts, crumbled

• 1/3 cup (ab. 40 gr.) dried cranberries

• 1/2 tbsp. smoked paprika

• 1/4 tsp. chipotle powder

• salt, to taste

• a few generous gratings of nutmeg

• a few good splashes (3-4 tbsp or 45-60 ml.) brandy, cognac or triple sec (optional) or the same amount of chicken stock

• Assembling:

• about 1/2 cup cranberry sauce, homemade or store-bought

• 150-200 gr. Brie or Camembert, cubed or sliced

Directions

• Crêpes:
• To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter, whisk well.
• Let the batter stand at least 30 minutes (preferably an hour or longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
• The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
• Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
• Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter. This batter yields about 8-12 crepes.
• Filling:
• In a large frying pan, combine the oil and butter and cook the onions over low-medium heat, until they start to caramelize, about 10 minutes.
• Add the herbs and spices and cook for another 2 minutes or so, stirring often.
• Increase heat to low high. Add the turkey, chicken, and dried cranberries and cook for about 5-7 minutes, until starting to caramelize.
• Add the alcohol or broth. It will help deglaze the pan and combine all these wonderful flavours together, and will keep the filling moist. (Although it’s generally on a drier side.) Cook for 1 minute or so. Off heat and let the mixture cool for 10 minutes or so, until easy to handle. Try and season more, if necessary.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and then parchment (for easy cleaning!)
• Place about 1/3 cup of the filling in the middle of on a crepe; don’t overload as the crepes could tear. To avoid any breakage, I would suggest filling the crepes directly on a baking sheet (to avoid transfer from one surface to another). The filling should be enough for 8-10 crepes, depending on the size of the crepes.
• Arrange a little (about 1/2 tbsp.) of cranberry sauce and a slice of Brie.
• Bake for about 15-18 minutes or until the edges are crisp and lightly browned and the cheese has melted a bit.
• Serve warm, optionally sour cream or yogurt. Keep the leftovers refrigerated for up to 4 days and preheat in a microwave or on a dry pan over low heat, covered. Enjoy!