Leftover Turkey Crêpes are a savory, comfort-food way to transform holiday leftovers into a completely new meal. Tender crêpes are filled with turkey, sautéed vegetables, peas, and a velvety gravy-style sauce before being baked until hot and bubbly. Perfect for post-Thanksgiving lunches or elegant next-day dinners.
What does one do with leftover turkey? Well, in our house, we do two things. First, we boil the bones to make a rich broth, and then make turkey soup. Second, we make these amazing Leftover Turkey Crêpes.
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Why You'll Love This Recipe
- Elegant but effortless: These crêpes look gourmet but rely on pantry staples and leftover turkey.
- A new way to enjoy leftovers: Instead of another casserole, these crêpes offer fresh flavor and delicious texture.
- Make-ahead and leftover-friendly: Both the crêpes and the filling can be prepped in advance and baked just before serving. Leftovers are just as good the next day.
- Perfect for post-holiday entertaining: Serve for brunch, lunch, or cozy dinners when you want something comforting but impressive.
Making the Crêpes
I've been making these turkey crêpes for a number of years. They haven't disappointed yet.
The ingredients for the crêpes include milk, eggs, salt, sugar, vegetable oil, and all-purpose flour.
Once I have the crêpe ingredients assembled, it takes minutes to actually put the crêpe batter together.
I whisked together the milk, egg, salt, sugar, and oil in a 2-cup measuring cup. Then, I add the flour and whisk all of the ingredients together until the batter is smooth. I let the crêpe batter sit for about half an hour before it's time to cook.
Now, it's time for the Master Taste Tester to make the crêpes. I always marvel at the Master Taste Tester's skill in flipping the crêpes high into the air as they are cooking - a trick that he learned when he was a little boy.
Ingredients for Leftover Turkey Crêpes Filling
I used the following ingredients for the turkey crêpe filling: onion, celery, mushrooms, leftover turkey, green peas, chicken broth, and Bisto. If I didn't have the Bisto, I could have used cornstarch to thicken the sauce.
Making the Filling for the Crêpes
I started by sautéing the onions and celery in about a tablespoon of unsalted butter in a 12-inch skillet over medium heat for about five minutes (Photo 1). Then, I added the mushrooms and raised the heat to medium-high for several minutes (Photo 2). The reason for the increased heat was that I wanted to quickly cook the mushrooms in order to minimize the release of liquid.
Then I reduced the heat back to medium and added the turkey (Photo 3). I cooked the mixture for a minute or two to heat the turkey. Next, I added the frozen peas and stirred to combine all ingredients (Photo 4).
As a final step, I added the chicken broth mixed with the Bisto and cooked the mixture over medium heat until it thickened and bubbled.
Once this was done, I removed the mixture from the heat to let it cool a bit before filling the crêpes.
After all of the crêpes had been filled, I spooned any remaining mixture over the top.
I popped the crêpes into a 350°F oven for 20 to 25 minutes until they were thoroughly heated and bubbly.
These Leftover Turkey Crêpes turn ordinary holiday leftovers into a warm, comforting dish that feels anything but leftover. With tender homemade crêpes, a flavorful vegetable-and-turkey filling, and a creamy, savory sauce, this recipe brings new life to the Thanksgiving table.
Whether you're making them for a cozy weekend lunch or an elegant next-day dinner, these crêpes continue to be a family favorite, and a delicious way to savor every part of your holiday meal. Yum!
If you'e still looking for recipes using leftover turkey, check out my leftover turkey salad or leftover turkey sliders two ways.
Chula's Test Kitchen Tips
- Let the crêpe batter rest 30 minutes. This relaxes the gluten, helping the crêpes cook thin and tender.
- Use a small 7-inch skillet for perfectly sized crêpes. This size matches the filling proportion and ensures even browning on both sides.
- Cook the mushrooms over medium-high heat to prevent a watery filling.
- Warm filling makes the crêpes too delicate to fold without tearing. Letting it cool for a few minutes improves the structure and makes it easier on your hands!
Frequently Asked Questions
Yes. Stack cooked crêpes between pieces of parchment paper. Refrigerate for 2 days or freeze for up to a month.
Absolutely. The filling is delicious with leftover chicken.
Use cornstarch mixed with broth to achieve the same smooth thickened sauce as provided by Bisto.
Make sure you let the crêpe batter sit for 30 minutes before making them. Also, make sure the crêpes are filled only after the filling has cooled slightly.
Yes. Double both the crêpe batter and filling and bake in two dishes or one larger dish.
A simple green salad, roasted vegetables, sautéed green beans, or cranberry relish offer excellent contrast.
If you're still looking for recipes using leftover turkey, check out my leftover turkey salad or leftover turkey sliders two ways.
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Recipe
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Leftover Turkey Crêpes
Ingredients
Crêpes
- ½ cup (4 ounces)milk
- 1 large egg
- ⅛ teaspoon salt
- ½ teaspoon granulated sugar
- 1 Tablespoon (0.5 ounces) vegetable oil
- 6 Tablespoons (1.875 ounces) all-purpose flour
- 1 Tablespoon (0,.5 ounces) unsalted butter
Filling
- 1 ¼ cups (10 ounces) low-sodium chicken broth
- 2 Tablespoons (1 ounce) Bisto or cornstarch
- 1 Tablespoon (0.5 ounces) unsalted butter
- 1 cup (3.5 ounces) julienne cut celery (about 3 stalks)
- 1 medium onion (8 ounces), julienne cut (1 to 1 ½ cups)
- 1 cup (4 ounces) fresh mushrooms, thinly sliced r
- 1 ½ cups (8 ounces) julienne cut cooked turkey breast
- ½ cup (2.5 ounces) frozen green peas
Instructions
Crêpes
- Whisk milk, egg, salt, sugar, and vegetable oil in a 2-cup measuring cup until blended. Add flour; whisk until smooth. When ready to make crêpes, add a small amount of butter to a 7-inch skillet. Heat over medium-high heat until hot. Pour 3 Tablespoons of batter into the pan; quickly tilt to make a thin layer. Brown lightly on both sides. Place a paper towel to cool. Repeat with the remaining batter. Makes 5 to 6 crêpes.
Filling
- Preheat oven to 350°F. Spray an 8 x 8 or 7 x 9-inch casserole dish with nonstick spray. Set aside.
- Mix chicken broth and Bisto in a bowl. Set aside.
- Heat 1 Tablespoon butter in a 12-inch skillet. Sauté celery and onions for 5 minutes, or until tender. Add the mushrooms; increase the heat to medium-high and cook for 1 to 2 minutes. Reduce the heat to medium and add the turkey. Cook 1 minute, or until the turkey is heated. Add the peas; stir to combine. Add chicken stock mixture; cook and stir until mixture thickens. Allow to cool. (See Tip 1)
- Place ¼ cup filling in the center of each crêpe and fold over.
- Bake uncovered at 350º F for 20 to 25 minutes, or until bubbly.
- Yield: 4 servings. (See Tip 2)
Tips/Notes
- The crêpes and filling can be made in advance, covered and refrigerated for up to 24 hours.
- Leftovers are just as delicious the next day. I like to reheat them in the microwave.
