Egg Crepes with Sausage

Egg Crepes with SausageRecipe
Photo: Oxmoor House
You'll want to prepare the filling first and keep it warm while you make the crepes.


4 servings (serving size: 2 crepes)

Recipe from

Oxmoor House

Nutritional Information

Calories 255
Fat 14.1 g
Satfat 6.9 g
Monofat 4.4 g
Polyfat 1.3 g
Protein 23.6 g
Carbohydrate 7.3 g
Fiber 0.3 g
Cholesterol 127 mg
Iron 1.6 mg
Sodium 749 mg
Calcium 167 mg


1 (12-ounce) package reduced-fat breakfast sausage {Check for Gluten}
1/2 cup finely chopped onion
3 ounces fat-free cream cheese
3/4 cup reduced-fat sour cream
1 large egg
4 large egg whites
3 tablespoons 1% low-fat milk
Cooking spray
Chopped fresh parsley (optional)


1. To prepare filling, cook sausage and onion in a large nonstick skillet over medium-high heat 9 minutes or until browned, stirring to crumble. Add cream cheese to sausage mixture, stirring until melted. Stir in sour cream. Remove pan from heat; cover and keep warm.

2. To prepare crepes, place egg, egg whites, and milk in a blender; process 15 seconds. Let stand 8 minutes.

3. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Pour about 2 tablespoons egg mixture into center of pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute or until edges are dry, batter is almost set, and bottom is brown. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over, and cook an additional 20 seconds. Remove to a plate. Repeat procedure 7 times with remaining batter.

4. Spoon about 1/4 cup filling into center of the less-browned side of each crepe. Fold sides over filling; roll up. Place 2 filled crepes, seam sides up, on each of 4 serving plates. Garnish with chopped fresh parsley, if desired. Serve immediately.


The amount of batter needed is a little less than 2 tablespoons per crepe, so use shallow scoops of batter to ensure you get 8 crepes.