Serves a Crowd

Wagyu Breakfast Sausage, Mushroom, and Chive Crepes

March  5, 2021
0 Ratings
Photo by Double8Cattle
Author Notes

Start your day with delicious breakfast sausage, mushroom, and chive crepes! Tender Wagyu beef sausage is cooked with sweet onions, cremini mushrooms, butter, heavy cream, and parmesan cheese. The creamy mushroom and sausage mixture is served with warm chive crepes, making for a tasty breakfast! Try this recipe today! —Double8Cattle

  • Prep time 1 hour
  • Cook time 45 minutes
  • Serves 6
Ingredients
  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Breakfast Sausage
  • 2 tablespoons Grapeseed Oil
  • 3 tablespoons Butter
  • 1 Sweet Onion (medium diced)
  • 2 teaspoons Kosher Salt
  • 12 Cremini Mushrooms (medium-size mushrooms sliced thin)
  • 1 cup Heavy Cream
  • 1/2 cup Dry Sherry
  • 1/2 cup Parmesan Cheese (shredded)
  • 2 cups All Purpose Flour
  • 2 tablespoons Sugar
  • 2 pinches Kosher Salt
  • 4 Eggs
  • 2 cups Milk (divided)
  • 4 tablespoons Vegetable Oil
  • 1/2 cup Chives (minced)
  • Butter (for cooking)
In This Recipe
Directions
  1. Tools - Large Saute Pan, Large Bowl, Crepe Pan or 6-Inch Nonstick Skillet, Parchment Paper
  2. FIRST STEP Take the Fullblood Wagyu beef breakfast sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE CREPE BATTER In a large bowl, mix the all purpose flour, sugar, and kosher salt together. Whisk in the eggs and a 1/4 cup of milk to form a smooth paste. Whisk in the remaining milk and the vegetable oil. Don’t over-mix. Fold in the minced chives. Allow the crepe batter to rest for 30 minutes.
  4. PREPARING THE FULLBLOOD WAGYU BEEF BREAKFAST SAUSAGE AND CREAMY MUSHROOM MIXTURE Heat a large saute pan over medium-high heat. Add in the grapeseed oil and Fullblood Wagyu beef breakfast sausage. Using a wooden spoon, break up the sausage into small pieces. Once the sausage is cooked, remove it from the pan. Reserve. Place the same pan (don’t wash) over medium heat, and melt the butter. Once the butter is melted, add in the diced sweet onions and kosher salt. Saute for 5-7 minutes until the onions are translucent and starting to caramelize. Add in the sliced Cremini mushrooms and dry sherry. Cook for 12-15 minutes or until the mushrooms are softened and most of the liquid is absorbed. Stir occasionally while the mushrooms are cooking. Add in the heavy cream and the cooked Wagyu beef breakfast sausage. Reduce down for 5 minutes on medium heat (until you have a sauce consistency). Fold in the shredded Parmesan cheese.
  5. PREPARING THE CREPES Strain the crepe batter if needed. Heat a small crepe pan or 6-inch nonstick skillet over medium heat. Add 1 teaspoon of butter to the pan, and melt the butter. Pour a 1/4 cup of batter into the pan. Rotate the pan to disperse the batter, filling the bottom of the pan with a thin layer of batter. Allow the crepe to cook for 1 minute. Then, flip the crepe over, and set the other side. Place the crepes between sheets of parchment paper until ready to serve. Repeat the process until all of the crepe batter has been used.
  6. FINAL STEPS Fill the crepes with the warm Wagyu beef breakfast sausage and mushroom mixture. Then, roll the crepes (like a burrito). Or, fold the crepes into quarters, and top them with the Wagyu beef breakfast sausage and mushroom mixture. Serve hot, and enjoy!

See what other Food52ers are saying.

0 Reviews