Egg Crepes with Sausage

Photo: Oxmoor House

You'll want to prepare the filling first and keep it warm while you make the crepes.

Yield: 4 servings (serving size: 2 crepes)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 14.1g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 23.6g
  • Carbohydrate: 7.3g
  • Fiber: 0.3g
  • Cholesterol: 127mg
  • Iron: 1.6mg
  • Sodium: 749mg
  • Calcium: 167mg

Ingredients

  • Filling:
  • 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
  • Crepes:
  • 1 large egg
  • 4 large egg whites
  • 3 tablespoons 1% low-fat milk
  • Cooking spray
  • Chopped fresh parsley (optional)

Preparation

  1. 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. 2. To prepare crepes, place egg, egg whites, and milk in a blender; process 15 seconds. Let stand 8 minutes.
  3. 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. 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.
Note:

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.

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