Don't let making the crepes scare you. They are so easy and can be filled with a variety of sweet or savory fillings. Feel free to add your own favorite ingredients.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.

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  • Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.

  • In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.

  • In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.

  • To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.

Nutrition Facts

774 calories; protein 29.2g 59% DV; carbohydrates 30g 10% DV; fat 61.4g 94% DV; cholesterol 454.6mg 152% DV; sodium 1328.6mg 53% DV. Full Nutrition

Reviews (8)

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12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/18/2003
Taste is sensational (but be prepared to spend some time.) They were sticky even on the wax paper! But truly the best crepes I have ever tasted. (By the way we used turkey sausage for a healthier dish.) Read More
(17)
Rating: 5 stars
12/12/2003
I changed a few things. I cheated and prepared a packet of hollandaise sauce. For the egg mixture I scrambled 5 eggs and 1/4 c. milk - omitting the egg whites and cheese. I mixed those with the sausage - vegie mixture along with a can of sliced black olives. When making the crepes I only used 2-3 T. of batter per crepe. I put the stuffed crepes seam side down in a 9x13 pan covered them with the hollandaise sauce and shredded mexican cheese (next time I may sprinkle the cheese on the inside of the stuffed crepes). I baked them at 350 for about 10 minutes - until the cheese was melted - and served with salsa. Time consuming but worth it!! Thanks for the great recipe idea! Read More
(14)
Rating: 4 stars
12/12/2003
looks great one question. Is line #3 the hollandaise sauce? Read More
(11)
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Rating: 5 stars
06/25/2014
I omitted the hollandaise due to calorie counting and the recipe was still delicious. My kids each ate a large crepe for dinner without complaining and hubby asked for a repeat. Cilantro brightens all the other flavours which are already a great combo. Read More
(1)
Rating: 5 stars
08/31/2013
Wow.. these are delicious! I used homemade turkey sausage and a hollandaise mix and used skim milk and butter flavored powder in it. This isn't difficult. You could make the fillings ahead of time and then reheat is and make crepes fresh when you are ready to eat. I will make this again... for certain Read More
(1)
Rating: 4 stars
02/21/2017
This was nice. It was my first attempt at crepes and they turned out OK though I think I need to cook them at a lower temp because they started to cook before I got to swirl the batter around. I did find that there was way too much filling to crepe ratio and way way to much egg filling. Will make again but probably half the egg filling and double the crepes. I got 6 very full crepes using the recipe as written. Read More
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Rating: 5 stars
11/23/2018
These are so good! The only thing I do differently is the hollandaise. I find it bland so I add hot sauce to kick it up a notch. Read More
Rating: 1 stars
06/23/2017
the actual crepes were very thick we added some more milk and another egg just made it foam and fall apart Read More