Make Ahead

Savoury Sausage and Butternut Squash Crepes

January 24, 2013
0 Ratings
  • Serves 4
Author Notes

This was a breakfast invention born when I was serving some South Carolinian friends breakfast. Hot Jimmy Dean's sausage is the ideal ingredient for their favorite sausage gravy over biscuits, but I wanted to do a grown up version. Hence; add interesting veggie and crepes and voila!! Also: the crepe batter and filling can be made ahead, I did this so that in the morning I just had to heat the filling and make the crepes, making it a quick breakfast for guests!
P.s. the base recipe for the actual crepes comes from, I just adjusted when to add dry ingredients, added my chosen herbs, and used a food processor for ease and easy clean up. —ChefFace

What You'll Need
  • Crepe filling
  • 1 pound Jimmy Dean's hot pork sausage
  • 2 shallots (diced)
  • 2 cups butternut squash peeled and cubed
  • 1 tablespoon chopped sage
  • 1/2 cup cream cheese
  • Savoury Crepes
  • 1 cup all purpose flour
  • 2 eggs
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/2 tablespoon chopped chives
  • 1/2 tablespoon chopped parsley
  • 1 teaspoon chopped basil
  • 1 teaspoon hot paprika
  1. Crepe filling
  2. Cook sausage in skillet with shallots until sausage is completely browned.
  3. Meanwhile, place peeled and cubed butternut squash in shallow microwaveable bowl with ¼ cup water in the bottom, cover with kitchen towel, and microwave for about 7 minutes.
  4. Toss butternut squash in with sausage mixture and add sage, cook on medium for about 3 minutes.
  5. Turn off heat, stir in cream cheese
  1. Savoury Crepes
  2. 1. In a food processor, blend eggs, milk, water and butter. Mix salt and flour in small bowl, then add to processor and blend. Next add herbs and paprika and blend one more time.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Using ¼ cup to measure, scoop batter into pan for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  4. Cook the crepe for about 2 minutes, until the bottom is light brown. Shake pan and then loosen, then flip and cook until other side is also light brown. Fill with sausage filling and serve ( I like to roll them up like burritos!)

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