Savory Southwestern Crepes

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.

Savory Southwestern Crepes

What You Need

Instructions

Popular Recipes List