Mix leftover Thanksgiving turkey and gravy together then wrap in homemade crepes for a delicious new dish that is ready in about 30 minutes.
Leftovers the next day is one of the best parts of a huge Thanksgiving meal. But after another few days you are sick of it. This recipe is a quick and easy way to reinvent the turkey and gravy into something new and fabulous.
And as a bonus, since you probably still need a break from cooking, it is ready in about 30 minutes.
You should prepare the crepe batter at least an hour before cooking (dump everything in a blender and whir!). But, if you forget to do that the crepes are still fine if you cook without the resting period.
I have included a basic crepe recipe, but if you have sourdough starter you might want to make these Sourdough Crepes instead. Or buy premade crepes. < judgement free zone here.>
More Recipes for Reinventing Thanksgiving Leftovers
Here are a few more ideas for reinventing your holiday leftovers.
- Juicy Lucy Thanksgiving Slider by A Kitchen Hoor’s Adventures
- Thanksgiving Leftover Mashed Potatoes and Stuffing Pancakes by Karen’s Kitchen Stories
- Thanksgiving Leftovers Strata by Making Miracles
- Turkey Cranberry Apple Salad by Cheese Curd In Paradise
- Turkey Crepes by That Recipe
More Thanksgiving Leftover ideas
- 1 recipe Basic Crepes (or storebought) (recipe below)
- 1 pound cooked turkey or chicken (approximately)
- ¾-1 cup turkey gravy
- Prepare Basic Crepes batter according to recipe and cook, keeping them stacked in a warm (200° oven) as you prepare them.
- While the crepes are cooking, shred or chop the cooked turkey. Add to a large saucepan with the gravy and heat over medium heat.
- Place crepes on a plate, add some turkey and gravy to the middle and roll up. Continue until all crepes are filled. Serve with any leftover gravy poured on top.
- 1 cup all purpose flour
- ¾ cups water
- ¾ cups milk
- 3 eggs
- 2 tablespoons butter (melted and cooled to room temperature)
- ¼ teaspoon salt
- Mix all ingredients in a blender for about 1 minute on high or in a medium bowl with a whisk or mixer. Let rest in refrigerator for at least 1 hour up to a few days.
- Spray a small cast iron or non stick skillet (5-6 inches) with cooking spray. To test if the pan is at the right temperature, place a tablespoon of batter in the middle, if it cooks completely in 20 seconds the pan is ready. Adjust the heat up or down if it cooks faster or slower.
- Respray pan if needed. Pour ¼ cup of batter into pan and swirl until completely coated. Cook for 20-30 seconds until crepe looks cooked and edges just begin to brown, flip, cook for another 20 seconds to brown the other side.
- Remove from pan place on a plate and cover with a clean towel to keep warm until finished cooking the remaining batter.
Sound fabulous? Share it!
Until next time, happy eating!