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For breakfast
Pancakes with sausage and cheese

Sausage and Cheese Stuffed Crêpes

The best, most appetizing crêpes — made from everyday ingredients! These sausage and cheese crêpes are a hearty, delicious breakfast for the whole family. And if you slice the rolls crosswise into a few pieces, you've got a bright, original appetizer for any party table.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Wheat flour

Eggs

Milk

300

Water

200

Sunflower oil

Baking soda

0.25

Sugar

Salt

0.5

Boiled sausage

300

Hard cheese

200

Bell pepper (optional)

Butter (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 9 g

Fats 43 % 16 g

Carbohydrates 32 % 12 g

210 kcal

GI: 15 / 0 / 85

Cooking method

Step 1:

How do you make sausage and cheese crêpes? Gather all your ingredients. The milk, water, and eggs should be at room temperature for the best batter, so take them out of the fridge 1–2 hours ahead.
Step 2:

Wash the eggs. In a deep bowl, whisk the eggs with the sugar and salt — no need to whip them to a foam. Then add the milk and stir until smooth.
Step 3:

Sift the flour so it takes in air and the crêpes turn out light. Put a little over half the flour in a deep bowl, add the baking soda, and stir. Make a well in the flour and pour in the egg-and-milk mixture. Whisk until smooth. Add the rest of the flour in small additions, until it gets hard to stir.
Step 4:

You should have a smooth, thick batter. Thin it out with the water until it reaches the right consistency. This means you may end up using more or less flour than the recipe lists — keep that in mind.
Step 5:

The batter should be about the consistency of heavy cream. Let it rest for 10–15 minutes. If it's too thin, stir in a little more flour to reach the right consistency.
Step 6:

Prep the filling. Choose a cheese that melts well when heated, and any boiled sausage that's easy to grate. You can skip the bell pepper and fill the crêpes with just sausage and cheese, but the vegetable adds a more interesting flavor.
Step 7:

Grate the cheese and sausage on the coarse side of a box grater — this makes for a softer, more even filling.
Step 8:

Wash the bell pepper, remove the stem, cut it open, take out the seeds, and slice it lengthwise into thin strips. You'll want 24 strips in all.
Step 9:

Take a 9-inch (22 cm) skillet — a crêpe pan or whatever you like to make crêpes in. Heat it up well and brush it with oil. Pour in a little batter and swirl and tilt the pan to spread it evenly across the bottom. Cook the crêpes over medium heat, browning the first side to a golden color and leaving the second side pale. Re-oil the pan as needed if the crêpes start to stick.
Step 10:

I ended up with 14 crêpes. Now fill them. Lay a crêpe with the more golden side up and place 2 pepper strips along the edge.
Step 11:

Roll the pepper up in the crêpe a little, then spread about a tablespoon of filling up to the middle, fold the edges over as if tucking it in, and press down gently.
Step 12:

Carefully roll the filled crêpe up nice and snug.
Step 13:

Roll up all the crêpes the same way.
Step 14:

Then fry them in butter on both sides over medium heat until golden. The filling should heat through so the cheese melts.

Serve these crêpes for breakfast or as a snack during the day. You can swap the pepper in the filling for whatever you like — fresh or sun-dried tomatoes, herbs, or mushrooms. Get creative and enjoy crêpes with all kinds of fillings.
If you make the crêpes ahead, store them in a covered container, a bag, or wrapped in plastic so they don't dry out or get crusty edges. Then fry or reheat them just before serving.
Instead of sugar, you can use a heat-stable sweetener.
Use an oil with a high smoke point for the batter. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. With few exceptions, unrefined oils have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat far better and have a higher smoke point. Whenever you bake, pan-fry, or grill, make sure you're using an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oil.
Be ready for the flour amount to shift a little up or down from what's listed. Go by the consistency of the batter rather than a fixed amount of flour. To avoid missteps, it helps to understand how flour behaves.