William and I spent Thanksgiving with my Grandma, uncles, aunts and cousins in Delray Beach. My uncles fried salty, crisp, delicious birds—three turkeys for 20 people.
In the name of frugality and creativity, I love remaking Thanksgiving leftovers. And on Sunday, I took the last of our turkey and made these turkey crêpes with mushrooms, spinach, scallions and sour cream—basically a cheapened version of this New York Times recipe, which would work just as well with leftover chicken or extra mushrooms for a vegetarian version.
After a few (miserably) failed crêpes, I mastered the batter and pan to turn out somewhat symmetrical disks for a decidedly vintage meal—one that William and I would gladly revisit next Thanksgiving.
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Looks delicious. We did turkey pot pie crepes this year: http://www.world-of-crepes.com/crepes-recipe-turkey-2.html