Day After Thanksgiving Crepes
| Qty | Ingredient |
|---|---|
| 3 | Eggs, large |
| 1 1/4 cup | Milk |
| 1/4 teaspoon | Salt |
| 1/2 teaspoon | Sugar |
| 4 tablespoons | Butter, melted and divided |
| 1 cup | Flour |
| 2 tablespoons | chopped herbs – chives, parsley, thyme or sage |
| 2 cup | holiday leftovers (mashed potatoes, stuffing, turkey, roasted vegetables, gravy and cranberry sauce) |
Directions:
- 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”-9” non-stick skillet over medium high heat. Brush with some of the remaining melted butter and pour ¼ cup batter into the pan, tipping the pan to cover the bottom of the pan. Cook 50-60 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 with warmed leftover mashed potatoes, stuffing, turkey, roasted vegetables, gravy and cranberry sauce.