How about turning all of that leftover turkey into something a bit more inspiring than a sandwich? Here is a simple recipe for crepes, with several ideas for fillings. Let you imagination and your leftovers lead the way……
for the batter:
1 cup flour
pinch of salt
1 1/2 cups milk
vegetable oil (not olive oil!) for frying the crepes
Put all ingredients into the blender and mix until completely blended.
Let it stand in the refrigerator to thicken slightly, to become the consisitancy of heavy cream. If the batter becomes too thick, add a little more milk.
Brush a small frying pan or crepe pan with oil and heat on the stove. Add a little batter to the hot pan, and swirl it until it is covered. You want as thin a crepe as possible. When the crepe is dry on top and the bottom is slightly brown, flip it over carelfully. Consider the first crepe or two a trial, as you figure out the correct pan temperature and the amount of batter needed. They are actually quite easy to make, once you get the hang of it!
Saute minced garlic and mushrooms until soft and browned. Sprinkle with flour and continue to saute until vegetables are coated. Add 1 can of chicken broth and a 1/4 to 1/2 cup of heavy cream to the pan, and stir until thickened slightly.Toss in a shot of sherry if desired. Add in shredded turkey, and season liberally with salt and pepper. Top with a little shredded gruyere cheese.
Shred turkey and mix with gravy.
Shred turkey and cranberry sauce.
Saute garlic, onions and vegetables of choice (broccoli, zucchini, mushrooms etc,) Add in the shredded turkey and some shredded cheese of choice (cheddar, gruyere or parmesean). Top with the shredded cheese before baking.
Place filling in crepe about 1/3 of the way up from the bottom. Roll the crepe tightly but gently so it doesn’ tear. Place in a greased oven proof pan and heat through.