Crepes are a french bread like a thin pancake that various foods can be put into and eaten. This is a hearty breakfast version you will love. Make Cheesy Sausage Mushroom Breakfast Crepes for Christmas morning for something different and special.
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve at a brunch or anytime you want to treat your family with something special. Have fun and Happy Cooking!
- Step 1
MAKE CREPES: In container of electric blender, combine 3 large eggs, 1 C all-purpose flour, 1 C milk, and 1 T. vegetable oil. Process for 1 minute. Scrape down sides of blender container with rubber spatula, process an additional 15 seconds. Refrigerate for 1 hour. (This allows flour particles to swell and soften so crepes are light in texture.)
Brush the bottom of a 6-inch crepe pan with oil, place pan over medium heat until oil is just hot, not smoking. Pour 2 T. batter into pan, quickly tilt pan in all directions so batter covers the pan in a thin film. cook about 1 minutes. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken to test for doneness. Crepe is ready for flipping when it can be shaken from pan. Flip crepe and cook about 30 seconds. Place on towel to cool. Stack crepes between layers of waxed paper so they don’t stick to each other. Makes about 16 crepes.
- Step 2
In a heavy skillet, cook 1 lb. bulk pork sausage and 1/4 C chopped onion until sausage is brown, stirring to crumble, drain well.
- Step 3
Stir in 1/2 C shredded sharp cheddar cheese, 3 oz. cubed softened cream cheese, 1/4 t. thyme, 4 oz. jar of drained sliced mushrooms, and 1/4 t. garlic salt. Mix well till all combined.
- Step 4
Fill each crepe with about 2 T. sausage-cheese mixture. Roll up and place seam side down in 2 greased 9 X 13 glass pans. Cover with foil and bake at 350 degrees for 25 minutes.
- Step 5
Meanwhile, In a bowl, combine 1/2 C sour cream and 1/2 stick softened butter. Mix well. Remove foil from hot crepes and spoon sour cream mixture over crepes. Bake uncovered for 5 more minutes.
Makes 8 servings.
- Step 6
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!