Ingredients
- 6 oz Chicken sausage links
- 1/4 cup Sugar
- 1/2 cup Walnuts chopped
- 2 tbsp Butter
- 1 Apple peeled and diced small
- 1/4 tsp Ground cinnamon
- 1 cup All-purpose flour
- 3/4 cup Milk use more if needed
- 4 tsp Extra-virgin olive oil use as needed
- 1 cup Strawberries chopped
Instructions
- For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- Add 1/2 of the sugar with an equal amount of water and the walnuts to a non-stick pan over medium heat. Bring to a medium simmer, stir occasionally, until the liquid becomes a syrup consistency and amber in color. Then set aside.
- Melt the butter in a non-stick pan over medium heat. Sauté the apple with the cinnamon until soft.
- Whisk the flour, milk, and remaining sugar in a bowl. Season with a pinch of salt. (The batter should be more thin than thick so that it spreads easily.)
- Heat a large non-stick pan over medium heat. Add a little of the oil into the pan. Ladle about a 1/4 cup of batter into the center of the pan. Tilt and rotate the pan so the batter forms a thin layer on the bottom. Cook until the top is no longer liquid and the bottom is golden brown, for about 1-2 minutes. Flip the crêpe and cook the other side until light brown (about 1 minute more). Repeat with the remaining batter (add oil as needed in between crêpes). Stack finished crêpes on plate.
- Place some of the strawberries and apple into the middle of the crêpe and roll up, reserve some of the fruit for the topping. Top with walnuts. Serve with chicken sausage.
Video
Nutrition
Calories: 492kcal | Carbohydrates: 52g | Protein: 14g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 507mg | Potassium: 265mg | Fiber: 4g | Sugar: 22g | Vitamin A: 431IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 2mg
Strawberry Apple Crêpes
Ingredients
- 6 oz Chicken sausage links
- 1/4 cup Sugar
- 1/2 cup Walnuts chopped
- 2 tbsp Butter
- 1 Apple peeled and diced small
- 1/4 tsp Ground cinnamon
- 1 cup All-purpose flour
- 3/4 cup Milk use more if needed
- 4 tsp Extra-virgin olive oil use as needed
- 1 cup Strawberries chopped
Instructions
- For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
- Add 1/2 of the sugar with an equal amount of water and the walnuts to a non-stick pan over medium heat. Bring to a medium simmer, stir occasionally, until the liquid becomes a syrup consistency and amber in color. Then set aside.
- Melt the butter in a non-stick pan over medium heat. Sauté the apple with the cinnamon until soft.
- Whisk the flour, milk, and remaining sugar in a bowl. Season with a pinch of salt. (The batter should be more thin than thick so that it spreads easily.)
- Heat a large non-stick pan over medium heat. Add a little of the oil into the pan. Ladle about a 1/4 cup of batter into the center of the pan. Tilt and rotate the pan so the batter forms a thin layer on the bottom. Cook until the top is no longer liquid and the bottom is golden brown, for about 1-2 minutes. Flip the crêpe and cook the other side until light brown (about 1 minute more). Repeat with the remaining batter (add oil as needed in between crêpes). Stack finished crêpes on plate.
- Place some of the strawberries and apple into the middle of the crêpe and roll up, reserve some of the fruit for the topping. Top with walnuts. Serve with chicken sausage.
Video
Nutrition
Calories: 492kcalCarbohydrates: 52gProtein: 14gFat: 27gSaturated Fat: 7gTrans Fat: 1gCholesterol: 50mgSodium: 507mgPotassium: 265mgFiber: 4gSugar: 22gVitamin A: 431IUVitamin C: 24mgCalcium: 82mgIron: 2mg
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