A story about how one little secret ingredient totally changed my relationship with the Sausage-Filled Crepes!
The history of my relationship with sausage-filled crepes wasn’t always smooth. I love them so much and I was trying lots of “proven” recipes but it seemed impossible for me to reach the desired thinness, laciness and flexibility. My crepes were too thick and too dense. They would crack in the middle and all the filling would fall out. Or they would stick to the skillet and there was no way to turn them over without completely destroying them. I got tons of advice like “choose the right pan”, “timing is king”, “whisk longer!” and etc. But nothing worked for me. So, achieving the proper crepes was like a circus trick for me… until the day I learned some secret which finally allowed me to cook the RIGHT crepes! It was a little, a very simple life hack but it made a VERY big difference! If you struggle with your crepes too, this recipe will definitely grant your efforts. Try it out and enjoy the result: super delicious, very tempting, juicy sausage-filled crepes!
What will we need for our sausage-filled crepes?
Ingredients for batter:
- 2 cups of milk
- 3 eggs
- 1 cup hot water
- 2 ¼ cups of all-purpose flour, unbleached
- 4 tbsp. of pure sunflower oil (cold pressed refined)
- 1 pinch of salt
- 1 tbsp. of white sugar
Ingredients for the filling:
- 5 lbs. of Jimmy Dean All Natural Regular Premium Pork Sausage
- 5 tbsp. butter
- 1/2 onion, chopped
Most of the time, I start with the filling. I usually get a large 3 lbs. Jimmy Dean sausage at Costco and I just cut it in half. Chop ½ of onion into 0.3 – 0.5-inch pieces. Place 5 tbsp. of butter in the large skillet or sauté pan over medium heat. For cooking the sausage I actually prefer the sauté pans, especially the ones with the aluminum-encapsulated base (like this one ), which helps to distribute heat evenly and does not dry out the sausage too much.
Cook sausage and onion until meat is no longer pink. Keep the heat on medium. Don’t overcook (your filling should be fully cooked yet still juicy!)! Drain extra butter/fat out.
In a large bowl beat the eggs, salt, and sugar with a whisk or electric mixer until slightly foamy.
Continue beating, add milk and beat for a couple more minutes.
Now add flour (sifted) and beat for 2-3 more minutes or until the even consistency is reached.
Warm up 1 cup of water until hot and then slowly, carefully pour it into the mixture, beating the batter at medium speed. And this is a culinary life hack! It turns the batter into some sort of custard-like mixture which requires less amount of flour and lets you make thinner and lacier crepes. They are very tender, soft and it’s easy to turn them over, they don’t stick to the skillet/ pancake pan. Also, they are very flexible and perfect for any filling (if you ever had your crepes being torn after putting the filling into them, you definitely understand me)!
At last, add the oil.
Beat up the batter for 2-3 more minutes. You should have a light and foamy structure at the end. You can set it aside for 30 minutes and then beat it up a little bit more to reach even better elasticity but I usually start cooking crepes right after preparing the batter.
Now it’s time to make our crepes! Lightly coat with oil a 9-inch nonstick skillet (I use the ceramic coated one) and heat it up over medium heat. For these crepes, I prefer to use the refined sunflower oil for greasing – the same that I used for the batter. Maybe I’m picky but I find that any other type of oil (vegetable, canola, olive, unrefined sunflower oil) leaves some undesirable smell in my crepes. Also, since I’m using a ceramic pan, I always “sacrifice” my first crepe because you’re not supposed to heat up an empty ceramic pan – so I just pour the first one on the skillet right after greasing it. That makes it very difficult to turn that crepe over without destroying it. But after that one, my skillet is perfectly warmed up for the next ones and these are really easy to turn over!
Cook the crepe until you see the little holes on its surface (usually about 30 seconds but it will depend on the type of your skillet).
Turn it over with the thin wide spatula and bake more for 7-10 seconds. Don’t forget to grease the skillet after each crepe and keep it on medium or little over medium heat. Do not pour oil on the skillet – just use a silicone basting brush with a small amount of oil.
When the first crepe is ready, have the next one going. Then put 1 tbsp. of the filling in the middle of the crepe.
Fold two opposite edges of the crepe toward to each other, overlap them. Then fold two other sides, forming a well-stuffed square or short rectangle.
And here it is our yummy, juicy, savory sausage-stuffed crepe, the first in line! The rest of the process is going to be a little bit intense because you will have to manage several operations going almost at the same time. The proper balance would be something like this: take the cooked crepe off the skillet, pour the batter for the next one, put filling on the crepe, fold, take stuffed crepe away from the plate to some other dish, turn the crepe on the skillet over, cook, take it off. Repeat. It takes practice but then all it becomes pretty easy. And the end result will be definitely adored by all your family! Sometimes I have some leftover sausage after but it’s so easy to find a use for it, even in a simple burrito.
This recipe will make about 18-20 crepes. I make a double batch for family events like Thanksgiving and it fills up a 9×13 in. glass pan. Serve warm.
Of course, you can use other fillings for these crepes as well, like cream-cheese and berries, for example. You can also fold them into triangles or rolls and dip them into a jam, maple syrup or yogurt. Our favorite dip is honey butter. The crepes themselves are not sweet so they will work wonderfully just with any sweet or savory dip.
I was happy to share this recipe and hope that sausage-filled crepes will become one of your favorite meals too. Happy cooking!