Growing up, when we had company over, Mom had two stand-by “company” dishes that I recall. One was her delicious poppyseed chicken, and the other was these equally as delicious sausage crepes. Looking back, I think these were standbys because they could be prepared well ahead of time. Mom got this sausage crepe recipe from friend and fellow pastor’s wife, Laurie Claasen.
I like serving these cheesy sausage crepes because they look fancy and have a unique flavor without requiring a lot of work. I have never seen anyone else make a crepe recipe quite like this one!
Plus, like my Mom, I enjoy this crepe recipe because you can prepare it ahead of time and simply heat the crepes in the oven when you are ready for dinner. You can even make the crepes weeks ahead of time and flash freeze them until you are ready to serve them.
They pair perfectly with our homemade crescent rolls – which also can be made of time.
The hardest thing about this recipe is making the crepes themselves. I learned to make crepes from watching my Dad. He would make the crepes, and Mom would assemble the sausage crepes. If your parents didn’t make crepes, A Fanciful Twist shows you how to make crepes, complete with pictures. It really is simpler than it seems. I promise!
You can use any crepe recipe that you like to make the crepes. I’ve included the crepe recipe I use below. Don’t be nervous to make crepes. Just think thin pancakes. They don’t have to be perfect. You can do it! I make all the crepes first, placing a small sheet of waxed paper in between each crepe. When the crepes are finished, then I make the sausage filling and roll the crepes.
Here is our recipe for delicious sausage filled crepes.
For the basic crepes…
1 cup flour
1 1/2 cups milk
For the sausage filling…
1 pound bulk sausage
1/4 cup chopped onion (optional)
1/2 cup cheddar cheese
3 ounces cream cheese
For the crepes sauce…
1/2 cup sour cream
1/4 cup butter, melted
To make the basic crepes…
Beat flour and eggs in small bowl. Add milk, whisking out lumps as the milk is slowly added. It is important to mix the batter in this order to ensure no lumps. Let batter stand covered for one hour.
Slightly butter a medium frying pan. Use 1/4 to 1/3 cup batter and bake over medium heat. Pour the batter into the pan and swirl slightly. Allow to cook until firm. Flip for a couple of seconds to finish cooking crepe. Remove from pan and stack on a plate, separating crepes with pieces of waxed paper. Cool.
To fill the sausage crepes…
Cook sausage with onion in a frying pan until browned. Remove from heat and drain grease. Add cheddar cheese and cream cheese. Stir together until well mixed.
Place sausage filling along the center of a crepe and roll up. Place crepes in an ungreased baking dish, seam side down. You may cover and chill or freeze at this point. You can also flash freeze the crepes and store them in a large gallon-sized freezer bag until you are ready to bake them.
When you are ready to bake crepes, cover the pan with foil and bake sausage crepes at 350 for 25 to 30 minutes. Leave your pan of crepes covered with foil as they bake to preserve the softness of the crepes. In the final minutes, mix together sour cream with butter. Uncover crepes and spoon sour cream mixture over crepes. Bake for 5 minutes more. Remove from oven and serve hot.
If you are freezing your crepes, I recommend placing them separately on a cookie sheet and flash freezing them for 20 minutes or so. Then, remove the crepes and store them all in a large gallon-sized freezer bag until you are ready to bake. You should thaw the crepes overnight in the fridge before baking.Print