Recipe by AGSTORMS
"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."
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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?
Wow.. these are delicious! I used homemade turkey sausage and a hollandaise mix and used skim milk and butter flavored powder in it. This isn't difficult. You could make the fillings ahead of time and then reheat is and make crepes fresh when you are ready to eat. I will make this again... for certain
* 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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