How To make Sausage Crepes
Crepe Batter: 6 beaten eggs
2 C. milk
2 Tbsp. oil
2 C. flour
1 Tsp. salt
Sausage Filling: 2 Lb. bulk hot smoked sausage
1 C. onion
chopped
1 C. shredded processed cheese
2 Pkg. cream cheese :
(3 oz.)
Topping: 1 C. sour cream
1/2 C. melted and cooled
butter
Crepe Batter: Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch preheated skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes. Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large baking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer. Sausage Filling: Remove casing and crumble in skillet. Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended. Topping: Mix butter and sour cream together. Recipe may be frozen after crepes are filled. Makes 10 servings. Cost: $5.10.
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Learn how to make crepes at home. This is a very simple crepes recipe. Also a very healthy and balanced breakfast recipe.
Crepes are very thin pancakes.
The main difference between crepes and pancakes is the ratio of ingredients in the batter which creates different textures in the pancakes.
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How to make crepes in 1 minute
Ingredients
* 3/4 cup milk
* 1/2 cup water
* 2 medium eggs
* 1/4 cup sugar
* Pinch of salt
* 3 tablespoons melted unsalted butter/oil
* 1 cup flour
* oil/ butter for frying
.
.
#crepes #pancakes #nigerianbreakfast
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Filling Ingredients;
Diced Bacon
Sausage
Bell Peppers
Chopped Onions
Chopped Scotch Bonnet
Paprika Powder
Garlic Powder
Seasoning Cubes
Salt to taste
Crepes Ingredients:
140g Plain Flour
300ml Milk
2 Eggs
2 tbsp Melted Butter
1/2 tsp Salt
Sugar (Oprional)
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HOW TO MAKE CREPES | WITH EGG AND SAUSAGE FILLING | ASIAN STYLE| MOGHASMEALS
This meal is as yummy as it looks, perfect for breakfast and it's filling as well. It has a twist of sausage (or any meat of choice), veggies and eggs as the filling, giving it a colorful look.
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Musician: Belair
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Beth's Chicken and Mushroom Crepes Recipe
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make these delicious Chicken and Mushroom Crepes with a creamy bechamel sauce. This is a great recipe for a fancy lunch or brunch. You can even make most of it the day before too!
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CHICKEN AND MUSHROOM CREPES WITH BECHAMEL SAUCE
Serves 6
(*Print Recipe Here*
INGREDIENTS:
For the crepes: (makes 10 crepes just in case in takes a little practice with the flipping!)
1 ¾ cup (210g) flour
½ tsp (5ml) salt
2 ½ cups (595ml) of milk
2 eggs, beaten
4 tbsp (60ml) melted butter
1 tbsp (15ml) fresh dill
For the filling
2 chicken breasts, skin on bone in
1 tbsp (15g) butter
4 leeks, white parts only sliced into ½ moons
2 ½ cups (300g) of mushrooms, sliced
salt and pepper to taste
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15ml) parsley, minced
For the Béchamel Sauce:
2 tbsp (30g) butter
2 tbsp (15g) flour
2 1/3 cup (555ml) milk
1 garlic clove, minced
salt and pepper to taste
Garnish:
3/4 cup Gruyere Cheese
Paprika to taste
3 tbsp (45ml) Freshly Minced Parsley
Side Salad with Vinaigrette
1 bag salad greens
1 tsp (5ml) Dijon Mustard
1 tsp (5ml) White Wine Vinegar
6 tbsp (90ml) grapeseed oil
salt and pepper to taste
1 minced shallot
METHOD:
Preheat oven to 375F (190C). Place chicken on a rimmed baking sheet fitted with a rack and roast for 35-40 mins or until the chicken is cooked through. Set aside to cool. Then shred of meat with forks and transfer to a bowl. Set aside until ready to use. This can be done the day before.
Whisk together the crepe batter. Combine flour and salt in a large bowl, whisk together and add the milk slowly, whisking until combined. Then add the beaten eggs, whisking until smooth.
Then whisk in the melted butter and the dill.
Heat a non-stick 12-inch (30cm) skillet on medium-high heat. Grease the pan with a paper towel soaked with either grapeseed oil or canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown.
Slide a thin spatula under the crepe enough to grab hold of it and flip it quickly with your hands. Cook on the other side for :30 seconds more.
Slide the crepe off the pan onto a cutting board and repeat the process of making the crepes, and sliding them onto the cutting board. NOTE: You can stack the crepes once done but just make sure they are stacked all going the same direction or else they will stick.
Allow the crepes to cool while you prepare the filling.
NOTE: You could also slide them off onto aluminum foil, lined with a paper towel, and once cooled wrap them up and store in the fridge for 1-2 days until ready to serve.
In a large skillet melt the butter, add the leeks and cook until they are soft and fragrant. Then add the mushrooms, Worcestershire sauce, salt and pepper to taste and freshly chopped parsley. Transfer mixture to a bowl and set aside to cool.
For the béchamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste forms. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
To assemble the crepes:
Place crepe over a small gratin dish, fill with 2 tbsp (30ml) of the mushroom mixture, top with ¼ cup (30g) of shredded chicken. Ladle 2 tbsp (30ml) of béchamel on top. Roll crepe and drizzle more béchamel on top, and sprinkle with gruyere cheese and paprika.
Bake at 350F (175C) 10-12 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley and serve with tossed salad.