Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Saturday, November 30, 2013

Turkey Crepes

Still have a refrigerator full of Thanksgiving leftovers?  Another fantastic way to use them is Turkey Crepes.  This is a favorite of my brother-in-law {he is the one who made them for us tonight - a real treat!} and his family.

You'll need crepes and Thanksgiving leftovers.  Here's how to make the crepes:

Classic Crepes


  • 2 eggs
  • 2 tablespoons melted butter
  • 1 1/3 cups milk 
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


Place ingredients in a blender container in the order listed.

Cover and blend at high speeds for 30 seconds.  Scrape down the sides of the container and blend another 5 seconds,

Spray a non-stick pan before heating.  Before cooking the first crepe, put 1/2 teaspoon butter into the pan.  {A crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan, and a crepe will cook on one side approximately one minute.}

Two or three tablespoons of batter should cover the bottom of the crepe pan.  Pour in the batter and quickly  tilt the pan so the batter covers the bottom entirely.  Turn the crepe when it begins to set and the edges begin to crisp around the edges.  Cook for another 15 - 30 seconds.   Remove from the pan, and stack on a warm plate, placing a piece of wax paper between each crepe.

Time to get those leftovers heated.

Now - fill your crepe with your Thanksgiving leftovers - turkey, stuffing, corn, mashed potatoes... even cranberry sauce.

And then spoon gravy over it.  Delicious!  I love this meal - what a fantastic way to use those Turkey-day leftovers.

zentMRS - Love in the Kitchen
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