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

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 2 crepes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Chef's Notes

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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

255 calories; fat 14.1g; saturated fat 6.9g; mono fat 4.4g; poly fat 1.3g; protein 23.6g; carbohydrates 7.3g; fiber 0.3g; cholesterol 127mg; iron 1.6mg; sodium 749mg; calcium 167mg.
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