Ingredients & Directions
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.
Ingredients
- 3 large eggs
- 1 1/4 cup milk
- 1/4 tsp. salt
- 1/2 tsp. sugar
- 4 Tbsp. butter, melted and divided
- 1 cup flour
- 2 Tbsp. chopped herbs – chives, parsley, thyme or sage
- 2 cups holiday leftovers (mashed potatoes, stuffing, turkey, roasted vegetables, gravy and cranberry sauce)
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.