Turkey Chive Crepes

Make savory crepes and fill them with leftover turkey and stuffing from the holidays. Top with leftover cranberry relish.

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Yield: 12 crepes Prep 50 mins Bake 375°F 20 mins Start to Finish 1 hr 40 mins


  • 2/3 cup  all-purpose flour
  • 2/3 cup  whole milk
  • 6 tablespoons  warm water
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup  chopped fresh chives
  • 4 tablespoons  unsalted butter, melted, plus additional for baking dish and skillet
  • 1/2 teaspoon  salt
  • 2 1/4 cups  (9 oz.) shredded Roast Turkey (see Recipe Center)
  • 2 1/4 cups  Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms and Smoked Bacon (see Recipe Center)
  • 1 1/4 cups  Cranberry-Onion Relish (see Recipe Center)
  • 2 cups  Giblet Gravy, at room temperature (see Recipe Center)


1. Whisk together flour, milk, water, eggs, yolks, chives, butter, and salt in a bowl, for batter; let stand 30 minutes.

2. Preheat oven to 375 degree F and arrange rack in middle of oven. Butter a 15-by-10-by-2-inch shallow baking dish; set aside.

3. Lightly brush a 7- to 8-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Remove skillet from heat and pour in about 3 tablespoons batter, quickly swirling batter to coat bottom. Cook until crepe is set and begins to bubble, and bottom is golden brown, about 1 minute. Lift one edge of crepe with a spatula and flip over; cook until golden brown on other side, about 45 seconds. Transfer to a sheet of waxed paper. Repeat with remaining batter, brushing skillet with butter as needed, stacking crepes as cooked.

4. Arrange crepes in a single layer on a clean, dry surface and fill with a scant 3 tablespoons each of turkey and stuffing, then top with about 1 tablespoon relish. Roll up crepes, enclosing filling, and arrange, seam side down, in prepared dish. Spoon 1-1/2 cups gravy over top and bake, uncovered, until bubbling and heated through, about 20 minutes. Serve remaining relish and gravy on the side. Makes 12 crepes.

Nutrition Facts

  • cal.(kcal)250,
  • Fat, total(g)12,
  • chol.(mg)103,
  • sat. fat(g)5,
  • carb.(g)23,
  • fiber(g)2,
  • pro.(g)13,
  • sodium(mg)447,
  • Percent Daily Values are based on a 2,000 calorie diet
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