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!