Day After Thanksgiving Crepes

50 minutes
12 servings
Day After Thanksgiving Crepes
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  • 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)
  1. 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.
  2. 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.
  3. 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.