Thanksgiving Leftovers You'll Love
Turkey Chive Crepes
Makes 12 crepes
Prep time: 50 minutes
Total time: 1 hour 40 minutes
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
2 1/4 cups Chestnut-Sourdough Stuffing with Apricots, Roasted Mushrooms, and Smoked Bacon
1 1/4 cups Cranberry-Onion Relish
2 cups Giblet Gravy, at room temperature
- Whisk together flour, milk, water, eggs, yolks, chives, butter, and salt in a bowl, for batter; let stand 30 minutes.
- Preheat oven to 375 degrees F. and arrange rack in middle of oven. Butter a 15-x-10-x-2-inch shallow baking dish; set aside.
- 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.
- 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.
Per crepe: 250 calories, 12g total fat, 5g sat fat, 447mg sodium, 23g carbs, 48mg calcium, 103mg chol, 13g protein, 2g fiber