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