Turkey Chive Crepes

Yield: 12 crepes

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

Ingredients

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)

Directions

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.