Ingredients
- 6 oz Chicken sausage links
- 3 cups Strawberries chopped
- 2 tbsp Sugar
- 1/2 cup Water
- 1 cup All-purpose flour
- 3/4 cup Milk use more if needed
- 1 tsp Vanilla extract
- 1/2 cup Heavy cream substitute store bought whipped cream if desired
- Nonstick spray use as needed
- 2 tsp Powdered sugar garnish
- 1/2 cup Hazelnuts 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 the strawberries, sugar, and water to a saucepan over medium heat. Simmer until the strawberries break down and the liquid reduces to a syrup consistency. Place in a bowl to cool down to room temperature. (Place in the freezer to speed up the cooling process).
- Whisk the flour, milk, and vanilla in a bowl. Season with a pinch of salt. (Add more milk as needed so the batter is somewhat runny and thin so that it spreads easily).
- In a bowl whisk the heavy cream until stiff peaks form. (Can use an electric mixer if desired). Then refrigerate.
- Heat a non-stick pan over medium heat. Lightly grease with nonstick spray. Ladle about a 1/4 cup of batter into the center of the pan. Lift, tilt, and rotate the pan so the batter forms a thin layer on the bottom. (Use a spatula to help spread the batter if needed). 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 top of one another on a plate.
- Place some of the strawberries (reserving the syrup) into the middle of the crêpe and roll up. Top with sifted powdered sugar, whipped cream, and hazelnuts. 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 Crêpes
Ingredients
- 6 oz Chicken sausage links
- 3 cups Strawberries chopped
- 2 tbsp Sugar
- 1/2 cup Water
- 1 cup All-purpose flour
- 3/4 cup Milk use more if needed
- 1 tsp Vanilla extract
- 1/2 cup Heavy cream substitute store bought whipped cream if desired
- Nonstick spray use as needed
- 2 tsp Powdered sugar garnish
- 1/2 cup Hazelnuts 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 the strawberries, sugar, and water to a saucepan over medium heat. Simmer until the strawberries break down and the liquid reduces to a syrup consistency. Place in a bowl to cool down to room temperature. (Place in the freezer to speed up the cooling process).
- Whisk the flour, milk, and vanilla in a bowl. Season with a pinch of salt. (Add more milk as needed so the batter is somewhat runny and thin so that it spreads easily).
- In a bowl whisk the heavy cream until stiff peaks form. (Can use an electric mixer if desired). Then refrigerate.
- Heat a non-stick pan over medium heat. Lightly grease with nonstick spray. Ladle about a 1/4 cup of batter into the center of the pan. Lift, tilt, and rotate the pan so the batter forms a thin layer on the bottom. (Use a spatula to help spread the batter if needed). 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 top of one another on a plate.
- Place some of the strawberries (reserving the syrup) into the middle of the crêpe and roll up. Top with sifted powdered sugar, whipped cream, and hazelnuts. 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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