Here is a new take on Thanksgiving leftovers- savory crepes made with mashed potatoes, then filled with turkey & stuffing and topped with gravy and cranberry sauce. These crepes are easy to make and are absolutely delicious! They’re perfect for a relaxing holiday weekend.
What are Savory Crepes with Turkey & Stuffing?
Unlike regular crepes where they’re made out of a thin batter and filled with sweeter fillings, these are made using your own holiday leftovers! The batter for the crepe pancake is made using leftover mashed potatoes and the filling is cranberry sauce, stuffing, and turkey meat. Together the combination is savory, flavorful, and just perfect.
Savory Crepes with Turkey & Stuffing Ingredients
For the filling you will need:
For the crepes you will need:
For the turkey gravy drizzle you will need:
How to Make Savory Crepes with Turkey and Stuffing
Heat up all of your Thanksgiving leftovers in the microwave while prepping the 8″ frying pan over medium heat. Make sure your pan is hot before adding crepe batter!
In a bowl, combine all of the crepe batter ingredients and whisk together until smooth. Once the pan has been heated, brush it with melted butter using a silicone basting brush. Make sure to get the bottom and sides.
Pour 1/4 cup of batter into the prepared frying pan. Tilt the sides of the pan so that the batter coats the entire bottom of the pan. Cook for 1-2 minutes until the edges look dry and the inside looks set. Use a nonstick spatula to flip the crepe and cook for another minute on the other side.
Continue to cook the crepes until all of the batter has been used. If you find that the crepes are falling apart when flipped, increase the heat slightly and let it cook for an additional 15-20 seconds on the first side.
Place all of your cooked crepes into a stick on a clean plate off to the side while you prepare the gravy.
In a small saucepan over medium heat, melt your butter.
Add in the Sherry and the sage and increase the heat to medium-high, until the mix begins to boil.
Turn the heat down to medium and let the mixture boil for about 1 minute.
Add in the chicken broth and 1 cup of leftover gravy. Cook until heated through, whisking to keep it smooth. Remove from heat.
- 10 slices of turkey sliced into thin strips
- 2 cups stuffing
- 1/2 cup whole berry cranberry sauce
For the crepes
- 1 cup mashed potatoes
- 1/2 cup all purpose flour
- 1 1/4 cups milk
- 2 eggs
- 1/4 tsp salt
- 2 TBSP melted butter for coating the pan
For the turkey drizzle
- 1 cup turkey gravy
- 2 TBSP butter
- 1 TBSP cooking sherry
- 1/4 tsp ground sage
- 1/2 cup chicken broth
- First, start by heating up all your Thanksgiving leftovers- your turkey, stuffing, and mashed potatoes. While these dishes are taking turns in the microwave, begin heating a small 8” frying pan on medium. Crepes cook best when the pan is hot.
- Combine the ingredients for the crepes and whisk until smooth.
- When the pan is hot, use a silicon basting brush to coat the bottom and lower sides of the pan with melted butter.
- Add in 1/4 cup of crepe batter, holding the frying pan and tilting the sides so that the batter coats the bottom of the pan.
- Cook for 1-2 minutes, until the outsides of the crepe look dry and the inside looks set. Use a non-stick spatula to carefully flip the crepe and cook for another minute on the other side.
- Continue cooking crepes until all the batter is gone. Cooking crepes take some practice- if you’re finding your crepes are falling apart when flipped, increase the heat slightly and let it cook for an additional 15-20 seconds on the first side.
- Set cooked crepes in a stack while you prepare the gravy. Now, you can use the gravy just as you used it for Thanksgiving, however I like to thin it a bit for drizzling on top of crepes.
- Melt butter in a small saucepan over medium heat.
- Add in the sherry and sage and increase the heat to medium high, just until the mixture begins to boil.
- Turn heat down to medium and let the mixture boil for about a minute, then add in the chicken broth and 1 cup of leftover gravy.
- Cook until heated through, whisking to make sure it’s smooth. Remove from heat.
- Assemble your crepes by putting one crepe on a plate, then spooning a bit of stuffing down the middle.
- Layer a few strips of turkey on top, and fold over each side of the crepe. Drizzle gravy and a small spoonful of cranberry sauce on top of the crepe.
- Serve warm and enjoy!
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What kind of stuffing should I use?
You could use bread stuffing, stuffing with sausage, or even corn stuffing. While I think a classic bread stuffing works great, you really can’t go wrong if you use a stuffing that you already know and love.
Would gluten free flour work in this recipe?
I haven’t personally tried it, but I don’t see why it wouldn’t work here. If you do decide to try it, let me know in the comments so that other readers can see how it turned out! We’d all love to hear about it.
Check out these other great Thanksgiving recipes!
- Easy Pumpkin Fudge
- Pumpkin Spice Cupcakes
- Caramel Apple Poke Cake
- Mashed Sweet Potatoes With Maple Cinnamon Butter
- Turkey Pot Pie
- Maple Glazed Carrots
- Whipped Cranberry Orange Butter
- Baked Sweet Potatoes
- Slow Cooker Turkey Breast
- No Bake Pumpkin Pie
- Crock Pot Ham
- Easy Smoked Turkey Breast
- Creamy Pomegranate Salad
- Sweet Potato Biscuits
- Glazed Pumpkin Cinnamon Rolls