Day After Thanksgiving Crepes
- 3 large eggs
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 4 tablespoons butter, melted and divided
- 1 cup all-purpose flour
- 2 tablespoons hopped herbs – chives, parsley, thyme or sage
- 2 cups holiday leftovers (mashed potatoes, stuffing, turkey, roasted vegetables, gravy and cranberry sauce)
- In a medium bowl, whisk eggs, milk, salt and sugar. When it is combined, add the flour and then 3 tablespoons of butter. Cover and let rest for 20 minutes (or overnight in the refrigerator).
- Add the chopped herbs when ready to make.
- Heat an 8- to 9-inch nonstick skillet over medium high heat. Brush with some of the remaining melted butter and pour 1/4 cup batter into the pan, tipping the pan to cover the bottom of the pan. Cook for 50 to 60 seconds until lightly brown and gently flip over. Cook the other side. Repeat with remaining butter and batter – stirring between making each crepe.
- Stack crepes on a plate and cover with a second plate to keep them from drying out).
- Fill crepes with warmed leftover mashed potatoes, stuffing, turkey, roasted vegetables, gravy and cranberry sauce.
Recipe and photo used with permission from:
American Egg Board