Enjoy these delicious cheese & sausage crepes, perfect for any meal of the day! Perfect breakfast for two!
Cheese and sausage crepes are a delightful fusion of savory flavors wrapped in a delicate, thin pancake. Perfect for breakfast, brunch, or even a light dinner, these crepes are sure to impress with their rich, melty cheese and savory sausage filling. With a few simple ingredients, you can create a restaurant-quality dish right in your kitchen.
Tips for Perfect Crepes
- Consistent Batter: Make sure your batter is smooth and slightly runny. If it’s too thick, add a bit more milk.
- Resting Time: Allow the batter to rest to ensure a smoother texture.
- Proper Heat: Keep the pan at medium heat. Too hot, and the crepes will burn; too low, and they won’t cook evenly.
- Thin Layer: Pour just enough batter to cover the bottom of the pan for thin, delicate crepes.
Variation Options
- Vegetarian Option: Replace the sausage with sautéed mushrooms, spinach, or roasted vegetables.
- Different Cheeses: Try using different cheeses like mozzarella, gouda, or goat cheese for a unique flavor.
- Spicy Twist: Add a pinch of chili flakes or a dash of hot sauce to the filling for a spicy kick.
- Sweet Crepes: Skip the savory filling and spread Nutella, fresh fruits, or a sprinkle of powdered sugar for a sweet treat.
Storing
Prepare the crepe batter in advance and store in the refrigerator for up to 2 days. You can make the cheese & sausage filling also in advance and store in an airtight container, use to fill freshly made crepes. I recommend making the crepes fresh instead of freezing and reheating.
Cheese & Sausage Crepes
Course: Breakfast6
Crepes30
minutes20
minutesEnjoy these delicious cheese & sausage crepes, perfect for any meal of the day! Perfect breakfast for two!
Ingredients
- For the Crepes**
4 eggs
1 Tbsp Sugar, heaped
3 Tbsp All Purpose Flour
A pinch of salt
1 tsp Salted butter, melted
¼ cup Whole Milk
- For the Filling**
100 grams Cheddar Cheese, grated
5 Sausages, sliced
1/4 teaspoon mixed herbs
1/4 teaspoon salt
A little pepper, to taste
Directions
- In a mixing bowl, beat the eggs well. Add the salt, sugar, and oil to the beaten eggs and whisk thoroughly. Gradually add the flour and whisk ensuring there are no lumps. Add the milk a little at a time, blending well to achieve a smooth batter. Set aside to rest.
- In a bowl, combine the grated cheese, diced salami or sausage, mixed herbs, salt, and pepper. Mix well and keep aside.
- Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan, tilting it to spread the batter evenly and form a thin layer.
- Cook the crepe until bubbles form on the surface and the edges start to lift. Place a spoonful of the filling in the center of the crepe. Fold the crepe over the filling and let the cheese melt for a few seconds. Remove from the pan and serve.
- Repeat with the remaining batter. Serve the crepes warm, allowing the cheese to be gooey and the filling to be well blended.
Notes
- Make sure your batter is smooth and slightly runny. If it’s too thick, add a bit more milk.
- Allow the batter to rest to ensure a smoother texture.
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