Ingredients
Crepe Shells
- 1 TBSP Butter melted
- 1/2 cup All-purpose flour
- 1 Egg
- 1/4 cup Milk
- 1/4 cup Water
- 1 pinch Salt
- Nonstick spray
Eggs
- 6 oz Breakfast sausage links chopped
- 1/4 cup Onion diced small
- 1/4 cup Green bell pepper diced small
- 4 Eggs beaten
- 1 TBSP Extra-virgin olive oil
- 1 TBSP Butter
- 1/2 cup Cheddar cheese shredded
- 2 TBSP Hot sauce optional
Orange Juice
- 16 oz Orange juice cold
Instructions
- Melt the butter in a pan or microwave per instruction above.
- Make the crepe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.
- Heat a griddle or frying pan over medium-high heat. While heating, prep ingredients.
- Prep the sausage, onion, bell pepper, and eggs per instruction above.
- Cook the crepes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat for remaining crepes.
- Make filling: Heat a skillet on medium heat. Once hot, add the oil. Saute the sausage, onion, and peppers until nicely golden brown.
- Add the butter, eggs, and cheese to the pan, and reduce the heat to low. Use a spatula to move the eggs in quick circular motions until they are creamy and no longer runny. Season with salt and pepper to taste.
- Serve: Spoon the eggs into the crepe shells and roll up. Enjoy with hot sauce (if using) and orange juice.
Nutrition
Calories: 941kcal | Carbohydrates: 53g | Protein: 40g | Fat: 63g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 532mg | Sodium: 1352mg | Potassium: 1001mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1884IU | Vitamin C: 140mg | Calcium: 348mg | Iron: 5mg
Breakfast Crepes
Ingredients
Crepe Shells
- 1 TBSP Butter melted
- 1/2 cup All-purpose flour
- 1 Egg
- 1/4 cup Milk
- 1/4 cup Water
- 1 pinch Salt
- Nonstick spray
Eggs
- 6 oz Breakfast sausage links chopped
- 1/4 cup Onion diced small
- 1/4 cup Green bell pepper diced small
- 4 Eggs beaten
- 1 TBSP Extra-virgin olive oil
- 1 TBSP Butter
- 1/2 cup Cheddar cheese shredded
- 2 TBSP Hot sauce optional
Orange Juice
- 16 oz Orange juice cold
Instructions
- Melt the butter in a pan or microwave per instruction above.
- Make the crepe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.
- Heat a griddle or frying pan over medium-high heat. While heating, prep ingredients.
- Prep the sausage, onion, bell pepper, and eggs per instruction above.
- Cook the crepes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat for remaining crepes.
- Make filling: Heat a skillet on medium heat. Once hot, add the oil. Saute the sausage, onion, and peppers until nicely golden brown.
- Add the butter, eggs, and cheese to the pan, and reduce the heat to low. Use a spatula to move the eggs in quick circular motions until they are creamy and no longer runny. Season with salt and pepper to taste.
- Serve: Spoon the eggs into the crepe shells and roll up. Enjoy with hot sauce (if using) and orange juice.
Nutrition
Calories: 941kcalCarbohydrates: 53gProtein: 40gFat: 63gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 532mgSodium: 1352mgPotassium: 1001mgFiber: 2gSugar: 23gVitamin A: 1884IUVitamin C: 140mgCalcium: 348mgIron: 5mg
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