Turkey and Stuffing Crepes #SundaySupper

We all look forward to Thanksgiving. It is the biggest foodie holiday of the year after all. I think most of us look forward to the leftovers almost as much as the big day itself. Turkey Sandwiches, Turkey Soup, Turkey Broth, and of course just reheating the goods and gobbling it down again.

But what about taking it a step or two further and making a whole new, different meal? The possibility list just expanded quite a bit didn't it?

Today's Sunday Supper is all about doing just that. Re-inventing your Thanksgiving leftovers.

One of my favorite things to do, and I've been doing this in various forms for years, is to use the turkey to fill crepes. It's such a simple, no fuss dinner that your family is sure to enjoy.

A quick note about the crepes: If you want to make them from scratch, go for it. Did I? Nooooo. Not that I haven't but to be honest, after spending the whole day in the kitchen on Thanksgiving, I don't usually have the drive to actually make crepes. I buy them from the market. Pre-made. They're found in the produce section of all places. I guess cuz they're known mostly for being filled with fruit. I happen to love them filled with yummy savory turkey and stuffing.

Turkey and Stuffing Crepes

Printable Version

2 cups cooked turkey, shredded
1 tsp olive oil
1/2 cup craisins
2 cups gravy, divided
Salt and pepper to taste
2 1/2 cups stuffing
10 crepes
1 cup cranberry sauce
1 tablespoon cranberry juice
chopped chives to garnish

Preheat the oven to 350'F. Spray a 13 x 9 casserole dish with non-stick cooking spray.

Heat the oil in a medium size skillet over medium heat. Add the turkey, craisins, and 3/4 cup of the gravy. Heat through, stirring occasionally for about 3 - 5 minutes. Season with salt and pepper if needed.

Scoop 1/4 cup of the turkey mixture along the center of the crepe and top with 1/4 cup of the stuffing.

Very gently roll up the crepe, folding in the sides as you go and place into your prepared casserole dish. Repeat with the remaining crepes until you have prepared all 10.

Pour the remaining gravy over the top.

Bake until heated through, about 20 minutes.

Meanwhile, in a small sauce pan, heat up the cranberry sauce, adding the cranberry juice (or water) to thin out just a bit.

When the crepes are done baking, remove from oven. Gently remove the crepes from the pan with a long spatula to serve (if you're not careful, they will fall apart a bit). Pour the heated cranberry sauce over the top and garnish with chopped chives.

Doesn't get much easier than that, does it? It just a fancified turkey sandwich but it's elegant enough to serve for dinner.

I know there are more leftovers than just turkey and stuffing, so I think you need to check out what the rest of the Sunday Supper team has in store for you:


Breakfast:

• Cranberry Sauce Muffins by The Foodie Army Wife 
• Leftover Stuffing Breakfast Strata by Ruffles & Truffles 
• Sweet Potato Casserole Muffins by Magnolia Days 
• Turkey & Chorizo Breakfast Hash by Brunch with Joy 
• Italian Mashed Potato Pancakes by The Weekend Gourmet 
• Cranberry Sauce'd Corn Bread Muffins by Rhubarb and Honey 

Main Dish:

• Leftover Pie by Jane's Adventures in Dinner 
• Thanksgiving Leftover Waffles by Foxes Love Lemons 
• Stuffing Hash by The Girl in the Little Red Kitchen
• Turkey Pizza by Meal Diva 
• Turkey & Caramelized Onion Risotto by kimchi MOM 
• Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews 
• Moroccan Turkey Stew by What Smells So Good? 
• Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen 
• Turkey & Butternut Squash Stew by Cooking Chat 
• Turkey Kreplach Soup by Panning the Globe 
• Turkey & Stuffing Crepes by Peaceful Cooking 
• Cranberry Apple Pecan Chicken Salad by NeighborFood 
• Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef 
• Creamy Peanut Gochujang Pasta by Wallflour Girl 
• Cranberry Sweet Potato Soup by Take A Bite Out of Boca 
• Turkey Enchilada Pasta Bake by Curious Cuisiniere 
• Turkey Orzo Risotto by Family Foodie 
• Turkey Croquettes by Cindy's Recipes and Writings 

Side Dishes:

• Cheesy Mashed Potato Croquettes by Noshing with the Nolands 
• Whipped Carrots with Sriracha Butter by Healthy Delicious 
• Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips 
• Parmesan Mashed Cauliflower and Potatoes by Momma's Meals 
• Cheesy Jalapeño Potato Cakes by Bobbi's Cozy Kitchen 

Sandwiches:

• Cranberry & Turkey Sandwich by The Redhead Baker \
• Monte Cristo Sandwich by Nik Snacks 
• Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy's Honeybunch 
• Sprouted Grain Turkey, Cranberry & Brie Panini by Amee's Savory Dish 
• Turkey Cranberry Flatbread by Peanut Butter and Peppers 

Condiments & Sauces:

• Cranberry Vinaigrette by Nosh My Way 
• Leftover White Wine Syrup by Food Lust People Love 
• DIY Yellow Mustard by The Texan New Yorker 

Dessert:

• Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
• Cranberry Cream Cheese Bars by That Skinny Chick Can Bake 
• Gluten-Free Lemon Cake by Hezzi-D's Books and Cooks 
• Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian 

Cocktails & Drinks:

• Cranberry Orange Crush by The Messy Baker 
• Cranberry Bellini by A Kitchen Hoor's Adventures

 Join the #SundaySupper conversation on Twitter on Sunday!We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Turkey Crepes...or Chicken...which ever floats your boat

Where to begin...let's see. I've been making this for years. The original recipe (from my old, worn Betty Crocker Cookbook) calls for chicken but I have never made it with chicken. I've always waited for the turkey leftovers.

Until this year, I've bought the crepes pre-made from the grocery store. But since my venture into crepe making not that long ago, I figured ....why not? If you're interested in making crepes, I have 'em posted ----> here <---- It's a Julia Child recipe and if I can make them (even though they aren't as pretty as the ones from the grocery store), you can make them, I'm sure. After all...they're only thin pancakes, right?

And yes....in case you're wondering....I did use the turkey stock, that I just made, in this recipe.

What you'll need....

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
2 cups turkey stock
1 1/2 cups finely cut-up turkey
2/3 cup chopped apple (about 1 medium sized apple)
1 medium stalk celery, chopped (about 1/2 cup)
2 tablespoons chopped onion
8 - 10 crepes

Prepare your crepes (or just open the package) and set them aside.

Preheat your oven to 350' F

In a small sauce pan, melt the butter over low heat. Blend in the flour and salt. Stir constantly until mixture is smooth and bubbly...

I let it cook a little longer until the mixture turned a nice golden color. I don't like tasting any hint of flour in my sauces.

Remove from heat. Stir in the stock...

Heat to a boiling, stirring constantly. Boil and stir 1 minute

Now....mix together your turkey, apple, celery, onion and 3/4 cup of the thickened stock.

Place about 1/4 or so of the mixture in each crepe

Roll 'em up up and place 'em, seam down, in a casserole dish

Pour the remaining sauce over all the filled crepes

and cook, uncovered until they're hot....about 20 minutes.

If you have some gravy left over...heat that up...pour over as a "garnish" and maybe some cranberry sauce....

You know....looking at this...I'm wondering why I've never thought to add stuffing to that filling. Or mushrooms?

I really do like the apple and onion combo tho. Ooooh...you could use red onions and grapes instead if you wanted. I dunno...whatever you decide to fill those babies up with, I hope you enjoy them. For as simple as they are to make (especially if you're getting the pre-made crepes), they just sound so elegant.

"What are you having for dinner tonight"
"Ooooh, I dunno....I was thinking about making Turkey Crepes"

hmm...the word "turkey" kinda kills it. Does anyone know how to say "turkey" in french?

California Crepe - International Taste Tour

Here we are again.....BakeSpace beeps pulling off another International Taste Tour (formally known as the Coast To Coast Cook-off). This time we chose Crepes.

Ooooooh man, the diversity. Don't ask what you can do with crepes....ask what you CAN'T do with crepes. Seriously, once you've seen what I did, look at the map at the end of this post and see what everyone else did. Great stuff coming your way!

For me...I made a very loosey goosey version that I'll call a California Crepe.

This isn't what I had intended to make when I first started thinking about making my crepes. But it's what I decided to do after visiting a local restaurant for lunch today called Crepe Maker.

OMG...I didn't even know this place existed until today. And what awesome timing!!

So ya.... they have a crepe they make called California Veggie. Only I wanted meat!

Give me meat!!!! You can't have your pudding if you don't eat your meat!

(sorry, Pink Floyd moment)

Anyways....for the actual crepes themselves, I followed Julia Child's recipe.

Did you know that making crepes isn't hard at all??!!! Seriously, I prefer to make crepes over pancakes any day!!! Who would've thunk it?

So, what you need is:

1 cup milk

1 cup water

4 eggs

1/2 tsp salt

2 cups sifted all purpose flour (shit...I totally missed the sifted part, but lets pretend I didn't)

4 Tb melted butter

In a blended (I know, I know...I used a smoothie maker but thats all that was available at the time), combine the milk, water, eggs and salt. Add the flour, then the butter.

Ok, you might notice that I have brown butter in my little melting pan (top right hand picture). I could say that was planned and who'd know, right? but it wasn't...sigh. I was too busy trying to get the darned blender / smoothie maker to stop leaking so I could put my liquids in there. And well....the butter started smelling reeeeeeeaaal good!! Holy CRAP!!! So I turned it off, and removed it from the heat and well, I had brown butter but thats o.k. Brown butter is good stuff!

Anyways....blend everything together for 1 minute. Use a spatula to scape stuff down if needed and blend again for a second of two.

If you have a blender that you trust, then just put it in the fridge as is. I don't. So I poured mine in a bowl and covered it with plastic wrap. Leave it in the fridge for at least 2 hours. (did you see the good company my crepe batter was in? yep...thats a 6pk of coors sitting off to the right.)

Once the batter has been thoroughly chilled for the required 2 hrs (or more), you want to make sure it is just thick enough to coat a wooden spoon. If it seems too heavy Julia says to beat in a bit of water (a spoonful).

Now....get your crepe pan or an iron skillet. btw...I discovered that I do have a crepe pan, but for this dish, I needed crepes that were rather large so I used my largest skillet.

Soooo...rub the skillet with oil and heat over a medium high heat until the pan just begins to smoke. Lift the pan off the heat and pour 1/4 - 1/2 cup of batter into the pan (since I was using a rather large pan, I needed almost 1/2 cup. You'll need to adjust accordingly).

Quickly rotate the pan in all directions so the batter covers the bottom of the pan in a thin film.

Julia says that the first crepe is always a tester....a guinea pig....a sacrifice. It's to test if you have too much batter in the pan, or if the heat is too high or too low. So don't freak out if the first crepe (or 2 or 3) don't turn out.

Like this one...my first. Too much batter so I poured it back into the dish (as Julia instructed).

Kinda messy looking, don't you agree?

I dunno what exactly happened with the 2nd one...either I didn't have enough batter or I didn't dip and turn the pan quickly enough.

But the 3rd time was a charm and I was beginning to really get the hang of it.....

After the batter has been rotated around (should only take about 2 - 3 seconds to complete this whole procedure), put the pan back onto the heat for about a minute or so. Jerk the pan a bit to loosen the crepe (it really works....the thing starts sliding around) and lift the edges with a spatula and check the underside. When it is a nice light brown, it's ready to turn.

I used a spatula and my fingers to turn the crepe.

After another 30 seconds, its ready to come out. Slide it onto a plate and keep warm while you finish up the rest of them. Btw...you'll need to brush on some more oil and let it heat up just until the pan starts to smoke, between each crepe.

I wanted to see...just for fun...if I could flip the crepe.

My first attempt.....

hmmm.....that didn't go so well. But I was able to salvage the little sucker and continue on.

My second attempt landed the same way, but was a little more stubborn....

Geeez....(here sparky!!! sit boy.....no no, this thing isn't worth begging for. Just eat it).

Ok..forget the fancy stuff. Lets finish up these babies. In the end I didn't have enough batter to make a full sized crepe but I didn't want to waste it...so I poured it in....had issues with the pan rotation and ended up with a triangle crepe.

But you know what? I flipped it in the air, perfectly!!! figures

And I smothered that weird little thing with mascarpone and homemade strawberry jam. Holy CRAP!!! That was good!!

Now...all the crepes are made. I'm totally excited. Everything is going great!! woo hoo!

Neeext.....I wanted a nice sauce for my California Crepe and thought Pesto!! ya....creamy pesto. oooh. And...lets give it a little kick.

So here's what I did...

1/4 cup pesto

1/4 cup mayo

1 - 2 Tb horseradish (amount depending on taste)

Combine.

And check these out!!!

I stopped off at Trader Joes and found a basket of small heirloom tomatoes!! Aren't those the most awesome little things you've ever seen?

Soooo, back to the crepe making. Next I sauteed some chicken strips that I had marinated in some garlic oil combined with lemon juice. Here's what else I added:

Crepes

Cooked chicken strips

Tomatoes

Pesto sauce

Toasted Pine Nuts

Lettuce

Fresh Spinach

Roasted bell peppers

Marinated Sun Dried Tomatoes

Crumbled Goat Cheese

Sliced Olives

Take a crepe and fold it in half (or almost in half)....and start filling it with goodies, in the center, in a V-shape

Fold one side in, creating a cone shape and then fold in the other side to complete the cone shape:

I happen to have these really cool Martini glasses that Sir Sportsalot gave me one year for Christmas. (Only I don't drink Martinis.)

Glad I found a good use for them

Ok...now that you've seen my version, it's time to check out what everyone else did! Play with the map below and take an International Taste Tour to see what other crepe ideas are out there