
Day After Thanksgiving Crepes

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.
large eggs |
3
|
milk |
1 1/4 cup
|
salt |
1/4 tsp.
|
sugar |
1/2 tsp.
|
butter, melted and divided |
4 Tbsp.
|
flour |
1 cup
|
chopped herbs – chives, parsley, thyme or sage |
2 Tbsp.
|
holiday leftovers (mashed potatoes, stuffing, turkey, roasted vegetables, gravy and cranberry sauce) |
2 cups
|
Calories | 520 |
Total Fat | 21 g |
Saturated Fat | 9 g |
Cholesterol | 195 mg |
Polyunsaturated fat | 1.5 g |
Monounsaturated fat | 5 g |
Sodium | 760 mg |
Total Carbohydrate | 57 g |
Sugar | 7 g |
Dietary Fiber | <1 g |
Protein | 24 g |
Vitamin A | 240 mcg |
Calcium | 130 mg |
Iron | 3 mg |
Vitamin D | 1.6 mcg |
Folate | 120 µg |
Choline | 140 mg |
Potassium | 390 mg |