Day After Thanksgiving Savory Crepes

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 flor
2 Tbsp. chopped herbs – chives, parsley, thyme or sage
2 cups Holiday Leftovers (mashed potatoes, stuffing, turkey, vegetables, gravy and cranberry sauce)

DIRECTIONS

  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.