Crêpes with leftover Turkey, Chestnuts and Cranberries

Directions

• Crêpes:
• To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter, whisk well.
• Let the batter stand at least 30 minutes (preferably an hour or longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
• The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
• Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
• Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter. This batter yields about 8-12 crepes.
• Filling:
• In a large frying pan, combine the oil and butter and cook the onions over low-medium heat, until they start to caramelize, about 10 minutes.
• Add the herbs and spices and cook for another 2 minutes or so, stirring often.
• Increase heat to low high. Add the turkey, chicken, and dried cranberries and cook for about 5-7 minutes, until starting to caramelize.
• Add the alcohol or broth. It will help deglaze the pan and combine all these wonderful flavours together, and will keep the filling moist. (Although it’s generally on a drier side.) Cook for 1 minute or so. Off heat and let the mixture cool for 10 minutes or so, until easy to handle. Try and season more, if necessary.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and then parchment (for easy cleaning!)
• Place about 1/3 cup of the filling in the middle of on a crepe; don’t overload as the crepes could tear. To avoid any breakage, I would suggest filling the crepes directly on a baking sheet (to avoid transfer from one surface to another). The filling should be enough for 8-10 crepes, depending on the size of the crepes.
• Arrange a little (about 1/2 tbsp.) of cranberry sauce and a slice of Brie.
• Bake for about 15-18 minutes or until the edges are crisp and lightly browned and the cheese has melted a bit.
• Serve warm, optionally sour cream or yogurt. Keep the leftovers refrigerated for up to 4 days and preheat in a microwave or on a dry pan over low heat, covered. Enjoy!