"Don't let making the crepes scare you. They are so easy and can be filled with a variety of sweet or savory fillings. Feel free to add your own favorite ingredients." — AGSTORMS
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ground pork sausage
red bell peppers, seeded and diced
fresh mushrooms, sliced
cilantro, finely chopped
shredded Cheddar cheese
salt and pepper to taste
paprika, for garnish
1 (16 ounce) jar
Taste is sensational (but be prepared to spend some time.) They were sticky, even on the wax paper! But, truly the best crepes I have ever tasted. (By the way, we used turkey sausage for a healthier dish.)
I changed a few things. I cheated and prepared a packet of hollandaise sauce. For the egg mixture, I scrambled 5 eggs and 1/4 c. milk - omitting the egg whites and cheese. I mixed those with the sausage - vegie mixture along with a can of sliced black olives . When making the crepes, I only used 2-3 T. of batter per crepe. I put the stuffed crepes, seam side down, in a 9x13 pan, covered them with the hollandaise sauce and shredded mexican cheese (next time I may sprinkle the cheese on the inside of the stuffed crepes). I baked them at 350 for about 10 minutes - until the cheese was melted - and served with salsa. Time consuming, but worth it!! Thanks for the great recipe idea!
looks great, one question. Is line #3 the hollandaise sauce?
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Southwestern Crepes
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 552
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These crepes are light and delicious, and fillings can be sweet or savory.