Sausage Crepes

Savory crepes make a brunch feel special, and these are built for feeding a crowd without a morning scramble. Thin, tender crepes get wrapped around a rich filling of smoked sausage, onion, shredded cheese and cream cheese, then baked together casserole-style.

The cream cheese is the smart touch in the filling. As it melts with the shredded cheese it binds the crumbled sausage into a creamy, cohesive mixture that won’t spill out when you roll the crepes.

The batter is straightforward: eggs, milk, oil, flour and salt beaten smooth, then cooked thin in a hot, greased skillet. Swirl just a couple of tablespoons per crepe so they stay delicate.

Once filled and layered in a dish, they bake covered, then get a quick topping of sour cream blended with melted butter. Best of all, you can assemble them ahead and freeze, so brunch becomes just a matter of baking.

Chef Tips

• Let the skillet get properly hot and keep it lightly greased between crepes, so they release cleanly instead of tearing.
• Use only a couple of tablespoons of batter per crepe and tilt the pan quickly. Thin crepes roll without cracking.
• Assemble and freeze ahead, then thaw before baking, so you can serve a hot brunch with almost no morning work.

Variations

• Use breakfast sausage, chorizo, or crumbled bacon in place of the smoked sausage.
• Add sauteed mushrooms, spinach or bell pepper to the filling.
• Swap the sour cream topping for a light cheese sauce or a spoon of salsa.