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Savory Southwestern Crepes

Savory Southwestern Crepes


"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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50 m servings 774 cals
Serving size has been adjusted!
Original recipe yields 7 servings


  • Calories:
  • 774 kcal
  • 39%
  • Fat:
  • 61.4 g
  • 94%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 455 mg
  • 152%
  • Sodium:
  • 1329 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.
  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.
  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.
  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.
  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.

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Read all reviews 6
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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 hea...

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 ...

looks great, one question. Is line #3 the hollandaise sauce?

I omitted the hollandaise due to calorie counting, and the recipe was still delicious. My kids each ate a large crepe for dinner without complaining, and hubby asked for a repeat. Cilantro brigh...

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 ti...

This was nice. It was my first attempt at crepes and they turned out OK, though I think I need to cook them at a lower temp because they started to cook before I got to swirl the batter around. ...

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