Savory Southwestern Crepes Recipe

Ingredients
<br>- 1 pound ground pork sausage
<br>- 1 small onion, diced
<br>- 1  red bell peppers, seeded and diced
<br>- 2 cups fresh mushrooms, sliced
<br>- ¼ cup cilantro, finely chopped
<br>- 5  eggs
<br>- 6  egg whites
<br>- ¼ cup milk
<br>- 1 cup shredded Cheddar cheese
<br>- salt and pepper to taste
<br>- 6  egg yolks
<br>- ¾ cup butter
<br>- 2  lemons, juiced
<br>- 1 cup all-purpose flour
<br>- 1  egg
<br>- 2 cups milk
<br>- 1 pinch paprika, for garnish
<br>- 1 (16 ounce) jar salsa
<br><p></p>Directions
<br>step 1: In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
<br>step 2: Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
<br>step 3: In a double boiler, over medium heat, combine egg yolks, butter and lemon juice.  Whisk continuously (watch the heat or it will curdle).  Remove from burner when butter has completely melted.
<br>step 4: In a mixing bowl, whisk together flour, egg and milk.  Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat.  Spray with cooking spray and pour about 1/3 cup of batter in the pan.  Rotate the pan to spread a paper thin amount of batter around the pan.  Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
<br>step 5: To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle.  Top with Hollandaise sauce and sprinkle with a little paprika.  Serve with a scoop of salsa on the side.
<br>


Ingredients
- 1 pound ground pork sausage
- 1 small onion, diced
- 1 red bell peppers, seeded and diced
- 2 cups fresh mushrooms, sliced
- ¼ cup cilantro, finely chopped
- 5 eggs
- 6 egg whites
- ¼ cup milk
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
- 6 egg yolks
- ¾ cup butter
- 2 lemons, juiced
- 1 cup all-purpose flour
- 1 egg
- 2 cups milk
- 1 pinch paprika, for garnish
- 1 (16 ounce) jar salsa

Directions
step 1: In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
step 2: Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
step 3: In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.
step 4: In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
step 5: To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.

Mastodon Share