Sausage Crepes
Elevate your breakfast or brunch game with these savory Sausage Crepes, a delicious twist on the classic French favorite. Perfectly golden, tender crepes are filled with a flavorful combination of browned ground sausage, fluffy scrambled eggs, and melty cheddar cheese, creating a hearty yet elegant dish. The crepes are made from a simple batter of all-purpose flour, milk, eggs, and butter, ensuring light and delicate results every time. With a prep time of just 20 minutes, this recipe is both quick and satisfying. Serve these piping-hot crepes as-is or garnish with a sprinkle of fresh parsley for a vibrant touch. Whether you're hosting a weekend brunch or treating yourself to a special breakfast, these savory sausage-filled crepes promise to impress. Keywords: sausage crepes recipe, savory brunch ideas, easy breakfast recipes, French-inspired dishes, stuffed crepes.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 4 Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
- 8 ounces Ground sausage
- 1 cup Shredded cheddar cheese
- 2 tablespoons Milk (for eggs)
- 2 tablespoons Fresh parsley (chopped, optional)
- 0.25 teaspoons Salt (for filling)
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Olive oil or butter (for cooking sausage)
Instructions
In a large mixing bowl, whisk together the flour, milk, 2 eggs, melted butter, and a pinch of salt until the batter is smooth. Let the batter rest for 10-15 minutes.
While the batter rests, heat olive oil or butter in a skillet over medium heat. Add the ground sausage and cook until browned and fully cooked, breaking it into small pieces with a spatula. Set it aside.
In a bowl, whisk the remaining 2 eggs with 2 tablespoons of milk, salt, and black pepper. Scramble the eggs in a nonstick skillet over medium heat until just set. Combine the scrambled eggs with the cooked sausage and shredded cheddar cheese. Mix well and set aside.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray.
Pour about 1/4 cup of the crepe batter into the pan, swirling it around to evenly coat the bottom. Cook for 1-2 minutes until the edges lift slightly and the underside is golden brown, then flip and cook for another 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter.
To assemble, spoon 2-3 tablespoons of the sausage and egg filling into the center of each crepe. Roll or fold the crepes, seam-side down.
Optional: Garnish the crepes with chopped parsley before serving.
Serve warm and enjoy your Sausage Crepes!
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1076 mg | 358% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 14.4 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1314 mg | 101% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
