SAVORY SOUTHWESTERN CREPES

Savory Southwestern Crepes image

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.

Provided by AGSTORMS

Categories 100+ Breakfast and Brunch Recipes Crepes Savory

Time 50m

Yield 7

Number Of Ingredients 18

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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

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 774 calories, Carbohydrate 30 g, Cholesterol 454.6 mg, Fat 61.4 g, Fiber 3.9 g, Protein 29.2 g, SaturatedFat 29 g, Sodium 1328.6 mg, Sugar 8.1 g