Turkey Chive Crepes

• 23 cup all-purpose flour
• 23 cup whole milk
• 6 tablespoons warm water
• 2 large eggs
• 2 large egg yolks
• 14 cup chopped fresh chives
• 4 tablespoons unsalted butter, melted, plus additional for baking dish & skillet
• 12 teaspoon salt
• 2 14 cups shredded roast turkey (9oz)
• 2 14 cups leftover prepared stuffing
• 1 14 cups cranberry sauce or 1 14 cups relish
• 2 cups turkey gravy, at room temp

1. Whisk together flour, milk, water, eggs, yolks, chives, butter and salt in a bowl, for batter; let stand 30 minutes.
2. Preheat oven to 375* and arrange rack in middle of oven.
3. Butter a 15-by-10- by 2 inch shallow baking dish; set aside.
4. Lightly brush a 7- to 8-inch nonstick skillet with butter and heat over moderatly high heat until hot but not smoking.
5. Remove skillet from heat and pour in about 3 Tbl batter quickly swirling to coat bottom.
6. Cook until crepe is set and begins to bubble, and bottom is golden brown, about 1 minute.
7. Lift one edge of crepe with a spatula and flip over; cook until golden brown on the other side, about 45 seconds.
8. Transfer to a sheet of waxed paper.
9. Repeat with remaining batter brushing skillet with butter as needed, stacking crepes as cooked.
10. Arrange crepes in a single layer on a clean dry surface and fill with a scant 3 Tbl each of turkey and stuffing, then top with about 1 Tbl cranberry.
11. Roll up crepes, enclosing filling, and arrange seam side down, in prepared dish.
12. Spoon 1 1/2 C gravy over top and bake, uncovered, until bubbling and heated through (about 20 minutes).
13. Serve remaining cranberry and gravy on the side.

flour, milk, water, eggs, egg yolks, fresh chives, unsalted butter, salt, shredded roast turkey, stuffing, cranberry sauce, turkey gravy

Taken from www.food.com/recipe/turkey-chive-crepes-359622 (may not work)