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.
Tips for Crepe Making
Crepes are actually really easy to make. Except the first one. There is a French expression that "the first crepe is for the dogs". It is almost always a mess. Don't get discouraged. Adjust the heat or the batter if needed, regrease the pan and munch on the evidence while you try again.
You should prepare the crepe batter at least an hour before cooking (dump everything in a blender and whir!) to allow the batter to fully hydrate. But, if you forget to do that I've found 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
- 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!
More Thanksgiving Leftover ideas
Until next time, happy eating!