Strawberry Crêpes

Prep Time 15

Cook Time 20

Servings servings

Calories 492kcal

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

US Customary - Metric

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.

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Nutrition