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Savory Southwestern Crepes

AGSTORMS

"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

50 m servings 774 cals
Original recipe yields 7 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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


Per Serving: 774 calories; 61.4 g fat; 30 g carbohydrates; 29.2 g protein; 455 mg cholesterol; 1329 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 11 Ratings

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Most helpful positive review

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 hea...

Most helpful critical review

the actual crepes were very thick we added some more milk and another egg just made it foam and fall apart

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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 hea...

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 ...

looks great, one question. Is line #3 the hollandaise sauce?

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 brigh...

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 ti...

the actual crepes were very thick we added some more milk and another egg just made it foam and fall apart

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. ...