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SAVORY CREPES with THANKSGIVING TURKEY & STUFFING

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Author: Butter With A Side of Bread

Ingredients

  • For the crepe filling:
  • 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 gravy drizzle:
  • 1 cup turkey gravy
  • 2 TBSP butter
  • 1 TBSP cooking sherry
  • 1/4 tsp ground sage
  • 1/2 cup chicken broth

Instructions

  • 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!