Indulgent Sausage Crepes with Sweet & Savory Maple Béchamel Sauce: The Ultimate Breakfast or Brunch Delight
Prepare to elevate your breakfast or brunch experience with these extraordinary Sausage Crepes, featuring a delightful blend of savory sausage, tender scrambled eggs, and a unique, subtly sweet maple béchamel sauce. The harmonious interplay of flavors, with the salty notes of the sausage, the tangy burst of sun-dried tomatoes, and the creamy richness of the béchamel kissed with maple, all wrapped within a delicate crepe, creates an unforgettable culinary masterpiece. This recipe truly balances sweet and savory, offering a sophisticated yet comforting dish perfect for any morning.
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Why You’ll Adore These Maple Béchamel Sausage Crepes
There’s a special kind of pride that comes with creating a recipe as uniquely delicious as these sausage crepes. As a true crepe enthusiast, I often seek out local creperies for inspiration, and this particular dish was born from one such culinary adventure. However, the true magic, the secret ingredient that transforms these crepes into something truly divine, is my signature maple béchamel sauce. Its smooth, creamy texture and subtle sweetness perfectly complement the robust, savory elements of the filling, creating a taste sensation unlike any other.
One of the many reasons to love this recipe is its surprising simplicity. You don’t need fancy equipment; my savory crepes recipe can be achieved with just a small skillet and a rubber spatula. Even better, the crepes themselves can be prepared a day in advance, saving you precious time on busy mornings. The savory sausage and fluffy egg filling comes together in mere minutes, and the quick-cooking maple béchamel is, quite frankly, unbelievably good. Once assembled with a generous sprinkle of cheese, these crepes are ready to impress.
While the steps are straightforward, the resulting flavors are anything but ordinary. The rich, savory breakfast sausage blends beautifully with soft scrambled eggs, brightened by sun-dried tomatoes, and then embraced by the delicate crepe. But it’s the velvety maple béchamel that truly ties it all together, adding a layer of warmth and sweetness that makes every bite a luxurious experience. This dish isn’t just delicious; it’s a testament to how simple ingredients can create an “off the charts” tasty meal that will have you patting yourself on the back.
Understanding the Essential Ingredients for Perfect Crepes
The beauty of this recipe lies in its accessible ingredients, all readily available at your local grocery store. Below in the recipe card, you’ll find a detailed list, but let’s delve a little deeper into some key components and why they matter for achieving the best possible flavor and texture in your savory crepes.
Choosing Your Sausage
For the star of our savory filling, the maple-flavored sausage, I typically opt for generic sausage patties. Breaking them up while cooking ensures they brown beautifully and crumble into small, flavorful pieces that distribute evenly throughout the egg mixture. If patties aren’t your preference or readily available, sausage links work just as well; simply cook them, then slice them into small rounds before incorporating them. Don’t worry if maple-flavored sausage isn’t on hand; regular breakfast sausage is a perfectly acceptable substitute and will still yield fantastic results. The maple in the béchamel will carry that flavor through.
The Magic of Sun-Dried Tomatoes
The sun-dried tomatoes add a crucial tart and sweet note that cuts through the richness of the sausage and béchamel. The key is to select sun-dried tomatoes packed in oil. These are wonderfully tender and flavorful, providing the perfect texture contrast. Sun-dried tomatoes not packed in oil tend to be much tougher and would require rehydration, which can alter the overall dish. To save time and effort, I often purchase jars of julienne-cut sun-dried tomatoes. However, if you prefer smaller pieces or a different texture, feel free to chop them further to your liking.
Crafting the Maple Béchamel Base
The maple béchamel sauce is where this dish truly shines, transforming a classic savory crepe into an indulgent brunch experience. This rich, creamy sauce relies on a few simple ingredients: unsalted butter, all-purpose flour for the roux, whole milk and heavy cream for luscious body, and then the star flavorings: real maple syrup, a hint of pure vanilla extract, and a pinch of ground nutmeg. These elements combine to create a velvety sauce that balances the savory filling with a delightful sweetness.
Step-by-Step Guide: How to Make Irresistible Sausage Crepes
Creating these delightful sausage crepes is a straightforward process once you have all your components ready. The key to a smooth and enjoyable cooking experience is proper mise en place – having all your ingredients measured, prepped, and within arm’s reach. Ensure your crepes are already prepared (whether homemade or store-bought) and your sausage is cooked and crumbled before you begin. This initial preparation will allow you to bring this recipe to life quickly and efficiently.
Mastering the Maple Béchamel Sauce
The signature maple béchamel sauce, a creamy dream, begins with a classic roux. In a medium saucepan, melt your unsalted butter over medium heat. Once completely melted, whisk in the all-purpose flour until a smooth paste forms. Cook this roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This step is crucial for flavor and thickening.
Next, gradually add the milk and heavy cream, whisking continuously to prevent lumps and ensure a silky-smooth sauce. Maintain a medium heat, and keep whisking as the mixture heats through and begins to thicken. You’re looking for a consistency that coats the back of a wooden spoon, similar to a rich alfredo sauce or gently melted ice cream. The constant whisking is vital here to prevent the milk from scorching at the bottom of the pan. Once thickened to your desired consistency, remove the saucepan from the heat. Stir in the kosher salt, real maple syrup, pure vanilla extract, and that special pinch of ground nutmeg. Give it a good whisk to combine all those wonderful flavors, then set it aside.
Crafting the Flavorful Egg and Sausage Filling
The savory heart of our crepes, the egg and sausage filling, comes together quickly. In a mixing bowl, combine the lightly beaten large whole eggs, milk, kosher salt, and fresh cracked pepper. Add your pre-cooked and crumbled maple-flavored breakfast sausage, drained sun-dried tomatoes (chopped if desired), and dried minced onion. Mix gently to ensure all ingredients are well distributed.
Heat a large, nonstick skillet over medium heat, using a light coating of cooking spray to prevent sticking. Pour the egg mixture into the heated skillet. Using a rubber spatula, gently fold and push the eggs from the bottom of the pan towards the center as they cook. This technique helps create those lovely, long, soft curds of scrambled egg – avoid aggressive stirring for the best texture. You want the eggs to be set but still moist and soft, not dry. This means removing them from the heat slightly sooner than you might think, as residual heat will continue to cook them.
Assembling Your Delicious Crepes
Now for the exciting part – assembling your beautiful sausage crepes! Lay one prepared crepe flat on a serving plate. Spoon about an ounce of shredded mozzarella cheese evenly over one half of the crepe. Follow with a generous portion of your warm egg and sausage filling. Carefully roll up the crepe into a neat cylinder or fold it into a half-moon shape, whichever you prefer. Drizzle generously with the prepared maple béchamel sauce. For an extra touch of freshness and aroma, finish with a light sprinkling of fresh chopped flat-leaf parsley and another tiny pinch of ground nutmeg. Repeat the process for the remaining crepes and serve immediately for the best experience. These crepes are best enjoyed warm, allowing the cheese to be perfectly melted and the sauce to be wonderfully creamy.
Frequently Asked Questions (FAQs)
Yes, absolutely! Regular breakfast sausage can be easily substituted for maple-flavored sausage. The maple béchamel sauce already provides a wonderful sweet maple note, so the overall flavor profile will still be fantastic. Alternatively, if you prefer sausage links, simply cook them thoroughly and then slice them into small rounds before adding them to the egg mixture.
Yes, making crepes in advance is a fantastic time-saver! You can prepare the crepes up to 1-2 days ahead of time. Once cooked, let them cool completely, then stack them with parchment paper in between each crepe to prevent sticking. Store them in an airtight container or a zip-top bag in the refrigerator. Reheat them gently in a dry skillet for a few seconds per side before filling.
If your béchamel sauce turns out too thick, you can easily thin it out by whisking in a little more warm milk or cream, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, you can return it to low heat and cook it for a few more minutes, whisking constantly, to allow it to thicken further. Alternatively, you can mix a small amount of cornstarch (1 tsp) with cold water (1 tbsp) to create a slurry, then slowly whisk it into the warm sauce and heat until thickened.
While mozzarella offers a mild flavor and excellent melt, you can certainly experiment with other cheeses. Gruyere or Swiss cheese would add a nutty, more pronounced flavor. A mild cheddar could also work, or for a touch of tang, a soft goat cheese could be interesting. Choose a cheese that melts well and complements the other flavors.
The maple béchamel sauce can be made a day ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking frequently, and add a splash of milk or cream if it’s too thick. The egg and sausage filling is best made fresh right before assembling the crepes to ensure the eggs are perfectly soft and moist.
If you love crepes like I love crepes, check out all my crepe recipes.
Sausage Crepes with Maple Béchamel Sauce
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Equipment
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Small Skillet
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saucepan
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skillet
Ingredients
For the maple béchamel
- 2 Tbsp unsalted butter
- 1 Tbsp all-purpose flour
- 1 cup milk
- ¼ cup heavy cream
- ½ tsp kosher salt
- 1 Tbsp real maple syrup
- ¼ tsp pure vanilla extract
- 1 pinch ground nutmeg
For the sausage crepes
- 8 prepared crepes
- 8 large whole eggs lightly beaten
- ¼ cup milk
- ½ tsp kosher salt
- 1 pinch fresh cracked pepper
- 12 oz maple-flavored breakfast sausage cooked and crumbled (see Notes)
- ½ cup sun-dried tomatoes in oil drained
- ½ Tbsp dried minced onion
- 8 oz shredded mozzarella cheese
Garnish
- fresh chopped flat-leaf parsley
- ground nutmeg
Instructions
Make the maple béchamel
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Heat the butter over medium heat in a medium saucepan until melted. Add the flour, whisk until smooth, and cook 1-2 minutes to make a roux.
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Whisking constantly, add the milk and cream. Heat through, whisking, and continue to cook until thickened enough to coat the back of a wood spoon.
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Add the salt, maple syrup, vanilla extract, and nutmeg. Remove from the heat and set aside.
Make the egg filling
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In a bowl, combine the eggs, milk, salt, pepper, cooked sausage, sun-dried tomato, and minced onion.
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Heat a large, nonstick skillet over medium heat (using cooking spray is recommended). Add the egg mixture to the skillet. Use a rubber spatula to gently fold the eggs and made long curds as the egg on the bottom cooks.
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When eggs are about cooked through, but not dry, remove from the heat. The eggs will keep cooking once removed from the heat.
Assemble the crepes
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On a serving plate, layer a crepe, an ounce of mozzarella cheese, and egg and sausage filling. Roll up crepe and top with maple béchamel, parsley and a small pinch of nutmeg. Repeat and serve.
Notes
Nutritional information is for the sauce and filling and does not include the crepes.
Nutrition