Day After Thanksgiving Crepes


Prep Time: 20 Mins

Cook Time: 15 Mins

Makes: 5


3 large eggs
1 ¼ cup milk
¼ tsp. salt
½ tsp. sugar
4 Tbsp. butter, melted and divided
1 cup flour
2 Tbsp.
2 cups chopped herbs – chives, parsley, thyme or sage
holiday leftovers (mashed potatoes, stuffing, turkey, 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.

Nutrition Info

Calories 520
Total Fat 21 (g)
Saturated Fat 9 g
Cholesterol 195 (mg)
Poly Fat 1.5 g
Mono 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

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