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.