The Thanksgiving Crepe
Thanksgiving week has finally arrived and like most of America, we are unprepared or lack the motivation for a full spread of all those tryptophan-inducing dishes. With smaller gatherings with close family and friends, I wanted to create a dish that hit all the high notes to give you the full Thanksgiving experience in one entree. It would need to be an elevated dish that layers all the classics in way that just works. And so I present to you… The Thanksgiving Crepe!
This is a savory crepe that’s layered with creamy mashed potatoes, juicy slices of turkey breast, and topped with gravy and cranberry sauce. The beauty of this dish is that you can double the recipe, and make a batch for dessert using Nutella, strawberries, and powdered sugar, or whatever you have in the pantry. This is also an easy recipe to create for the post Thanksgiving day leftovers. So whether you are looking for a quick and easy route to Thanksgiving dinner or a crepe-tastic solution to your Thanksgiving leftovers, this recipe is just what you needed!
THE THANKSGIVING CREPE
ingredients
1 cup all purpose flour
1 Tbsp granulated sugar
1/2 tsp kosher salt
1 1/2 cup whole milk, at room temp
4 large eggs, at room temp
4 Tbsp unsalted butter, melted
Turkey breast, basted with chive butter
2 cups of garlic, chive mashed potatoes
Gravy and cranberry sauce to taste
Freshly chopped chives for garnish
Additional butter to brush pan with for each crepe
STEPS
In a blender, puree the flour, sugar, salt, milk, eggs, and butter until smooth. Refrigerate for an hour or up to a day.
When ready to make the crepes, stir the batter until uniform.
On medium heat in an 8-9” skillet pan, take a pad of butter and melt to coat the pan.
Take a spoonful of the crepe batter and pour into the center of the pan and swirl the batter around until the entire surface is covered.
Let cook until the edges begin to brown and lift from the pan.
Flip gently and let cook for another minutes or so.
Remove from pan and set aside to cool.
Repeat until all the crepes are prepared.
To assemble, take a spoonful of the mashed potatoes and spread a thin layer across the bottom half of the crepe. Fold over and again into a quarter size.
Lay out the filled crepes onto a serving platter and top with turkey breast, gravy, and cranberry sauce.
Top with chive to garnish and serve immediately.
