Spicy Sausage Stuffed Crepes

Feb 02, 2018

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This is what happens right before I settle on a particular recipe. I look through my pantry and fridge to see what’s available in order to build up a bomb dot com delicious recipe. I then turn to my cravings at that moment to guide me figure out the best dish to prep. Most of the time its’ mainly savory dishes I run or settle with as compared to sweet recipes. Yesterday, a thought and question brushed through my mind. I was having one of those on one conversation with myself about what to do with these spicy pork sausages at the same time craving crepes. Just to pause for a second here, and define for you guys what a crepe is!!

A crepe is basically a cousin to the pancake family. It’s a very thin pancake like pastry usually made from wheat flour or buckwheat flour among other ingredients. Basically originated from France.

Stay with me as I show you how easy it is to just use the simple available ingredients and tools to make one of the most delicious combinations for a breakfast snack.

Making “Sausage stuffed Crepes”

Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 15 mins

Yields = 5 pieces

MAIN INGREDIENTS:

For the crepes

1 cup of all-purpose flour
1 cup of whole milk
1/2 teaspoon of salt
2 Tablespoons of vegetable cooking oil
2 eggs – at room temp
1 teaspoon of vanilla extract

For binding:

Extra – 1 Tablespoon of all-purpose flour
1 Tablespoon of water

For the Sausage:

1 large red onions – sliced
8 -Spicy pork sausages {Use any other}

Important tools:

a blender
serviettes
heatproof spatula
frying pan

INSTRUCTIONS:

Making the crepes:

Preheat your frying pan. In your blender, add all the ingredients starting with the wet first at the base and the dry. Blend everything together to form a liquid consistency. Transfer the batter into s jug-like container with the tip. This will aid in an easier pouring formula to the frying pan. Once your pan is hot, brush a dash of cooking oil, lift your pan off the stove, tilt it whichever angle, pour the batter as you rotate the pan in order to have a smooth crepe. Place the pan back on the stove, let it cook for 1 min and flip to the other for another minute. Repeat the steps, till all the crepes are cooked. Set them aside on a plate.

Prepping the onions

Using the same frying pan, caramelize the thinly sliced onions till golden brown. Season with salt and set them aside.

Prepping the binder

In a small bowl, combine both of the extra flour and water to make a flour paste to aid in binding the stuffed crepes.

Prepping the sausages

First, remove the thin membrane of the sausages, and throw it away. Cook the sausages for about 6 to 8 mins while you keep breaking them into pieces.

Binding the crepes

Place the cooked crumbled sausage right in the middle of the crepe, add some caramelized onions on top, fold to your liking – but remember to use the binder to help seal together.