Holiday Recipes Leftovers

Savory Crepes Made with Thanksgiving Leftovers

Do you remember that day in 4th or 5th grade, when you talked about nationalities and cultures?  Think about your heritage and where you come from for a minute.  Yes, I’ll get to using your Thanksgiving leftovers, and I’ll do it in a nice circle.  I might even add a bow to it for you.  I happen to be Irish, English, French, and Austrian/German.  No wonder I have conflicting personality traits!

My recipe for crepes is from old country France and my great-great-grandmother.  I remember learning the secrets of the crepe batter from a very young age.  Make sure it’s thin, let it sit for about a half hour before cooking, and don’t flip it!  Good lord, don’t you flip it, lest a curse fall upon your house!  Well, maybe not quite that serious.  If you’re doing it right, it should be cooked all the way through, thus it shouldn’t need the flip.  These days, I’m a little more relaxed, and I do give my crepes a quick sear on the uncooked side, but just a quick flip.  And that’s because I’ve learned to embrace change – sort of.

And now we move on into the wonderful world of savory crepes, and how you can use them as a vessel for thanksgiving leftovers.  The first time I had a savory crepe was in a coffee house in college.  It was called the Bangcock Squack, because it had grilled chicken and carrots with a spicy peanut sauce.  It was amazing, and I’ll try to re-create it for you someday, because the shop is now closed, therefore no amazing Bangcock-Squack for you.  *tear, *sniffle.

Thus began my love-affair with savory crepes.  ‘Tis the season, so lets use up those leftovers and create something magical!

Savory Crepes Made with Thanksgiving Leftovers!

Ingredients:

1 cup Flour

3 Eggs

1/2 – 3/4 cup Milk

1 1/2 teaspoon Melted Butter

1/2 teaspoon salt

2 tablespoons fresh chives

1/2 teaspoon garlic powder

1/2 lb sliced turkey (leftover from Thanksgiving)

2 cups stuffing (leftover from Thanksgiving)

1/2 cup cranberry sauce (Leftover from Thanksgiving)

1.  Beat the eggs in a medium sized bowl.  Add the melted butter.

Eggs Beaten eggs Melted butter

2.  Slowly add the flour 1/4 cup at a time.  You may need to add some milk at this point in order to be able to mix the last of the flour with the batter.

Adding the flour Adding the flour

3.  Add enough milk to make the batter thin enough for it to create a thin crepe.  The batter should be the consistency of thick buttermilk.  If you accidentally add too much milk, add a little flour to compensate.

Adding the milk Adding the milk

4.  Add the salt, garlic powder, and the chopped chives.

Chives IMG_5596Stir in the spicesMove to a pitcher

5.  Heat a pan to medium high and spray with nonstick spray.

6.  Pour about a 2 inches width of batter into the pan and turn to coat the entire pan.  Cook for about 2-3 minutes or until golden brown.

Cooking

7.  Flip the crepe and cook on the other side for about 20-30 seconds.

Flip Out of the pan

8.  Repeat until all the batter has been used.  This makes about 4-5 medium/large crepes.

Done

9.  Place a crepe on a large plate and fill half of the crepe with a thin layer of stuffing.

Stuffing

10.  Add a layer of turkey to the top of the stuffing.

Turkey

11.  Top with cranberry sauce if desired.

Cranberry Sauce

12.  Fold the other half of the crepe over the stuffing and turkey.

Savory Crepes with Thanksgiving Leftovers

13.  Enjoy!

Savory Crepes Made with Thanksgiving Leftovers!
Author: Simply Playful Fare
Ingredients
  • 1 cup Flour
  • 3 Eggs
  • 1/2 – 3/4 cup Milk
  • 1 1/2 teaspoon Melted Butter
  • 1/2 teaspoon salt
  • 2 tablespoons fresh chives
  • 1/2 teaspoon garlic powder
  • 1/2 lb sliced turkey (leftover from Thanksgiving)
  • 2 cups stuffing (leftover from Thanksgiving)
  • 1/2 cup cranberry sauce (Leftover from Thanksgiving)
Instructions
  1. Beat the eggs in a medium sized bowl. Add the melted butter.
  2. Slowly add the flour 1/4 cup at a time. You may need to add some milk at this point in order to be able to mix the last of the flour with the batter.
  3. Add enough milk to make the batter thin enough for it to create a thin crepe. The batter should be the consistency of buttermilk.
  4. Add the salt, garlic powder, and the chopped chives.
  5. Heat a pan to medium high and spray with nonstick spray.
  6. Pour about a 2 inches width of batter into the pan and turn to coat the entire pan. Cook for about 2-3 minutes or until golden brown.
  7. Flip the crepe and cook on the other side for about 20-30 seconds.
  8. Repeat until all the batter has been used. This makes about 4-5 medium/large crepes.
  9. Place a crepe on a large plate and fill half of the crepe with a thin layer of stuffing.
  10. Add a layer of turkey to the top of the stuffing.
  11. Top with cranberry sauce if desired.
  12. Fold the other half of the crepe over the stuffing and turkey.
  13. Enjoy!
Serving size: 182g Calories: 345 Fat: 10.6g Saturated fat: 3.6g Carbohydrates: 34.7g Protein: 26.2g

Savory Crepes with Thanksgiving Leftovers Savory Crepes with Thanksgiving Leftovers Savory Crepes with Thanksgiving Leftovers Savory Crepes with Thanksgiving Leftovers Savory Crepes with Thanksgiving Leftovers

 

What’s your favorite way to use Holiday Leftovers?  Let us know in the comments section!

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