Thanksgiving means leftovers, and lots of them! Give that leftover turkey new life in this incredible crepe recipe, featuring veggies and delicious seasoning.
It’s an easy way to elevate any meal AND make sure you use those leftovers.
3 large eggs
1 1/4 cup milk
1/4 tsp. salt
1/2 tsp. sugar
4 Tbsp. butter, melted and divided
1 cup flor
2 Tbsp. chopped herbs – chives, parsley, thyme or sage
2 cups Holiday Leftovers (mashed potatoes, stuffing, turkey, vegetables, gravy and cranberry sauce)
1.) In a medium bowl, whisk eggs, milk, salt and sugar. When it is combined, add the flour and then 3 tablespoons of butter. Cover and let rest for 20 minutes (or overnight in the refrigerator). Add the chopped herbs when ready to make.
2.) Heat an 8”-9” non-stick skillet over medium high heat. Brush with some of the remaining melted butter and pour ¼ cup batter into the pan, tipping the pan to cover the bottom of the pan. Cook 50-60 seconds until lightly brown and gently flip over. Cook the other side. Repeat with remaining butter and batter – stirring between making each crepe.
3.) Stack crepes on a plate and cover with a second plate to keep them from drying out). Fill with warmed leftover mashed potatoes, stuffing, turkey, roasted vegetables, gravy and cranberry sauce.Back to Recipes