Sausage Crepes with Maple Béchamel Sauce
Sausage crepes with a hint of sweet from sun-dried tomato and maple béchamel sauce. The subtle maple flavor in creamy béchamel is harmonious with the salty savory sausage and tart sun-dried tomato, all in soft scrambled egg and delicate crepe. Sweet meets savory for breakfast or brunch in these divine egg and sausage crepes with exquisite flavor.
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Why you will love this recipe
This recipe for sausage crepes is so special and I’m pretty proud of it to be honest. Crepes are one of my favorite foods, and I go out to eat often just to get them. Randomly, I have three crepes restaurants right near my house, so I’m always going, comparing, and coming up with new ideas. This recipe was completely inspired by such an outing. But the maple bechamel is my special touch.
My savory crepes recipe uses no special pan or equipment – just a small skillet and rubber spatula. The crepes can also be made a day in advance and I often do that. The sausage and egg filling comes together very quickly, then we just add cheese, wrap in crepes and serve topped with the maple béchamel (which is omg so good and also cooks up quickly).
Even though this recipe is not hard to make whatsoever, you will love this recipe because it is so dang delicious. The incredible combination of flavors here is off the charts tasty [pats self on back].
About the ingredients
The ingredients are listed in the recipe card below. They are all straightforward and easy to obtain. I got all my ingredients at Walmart, easy peasy.
For the maple-flavored sausage, I used generic sausage patties and broke them up while cooking to get the sausage browned and crumbled. You could also use links – just cook them then slice into little rounds. If maple-flavored sausage is not available, simple use regular sausage and don’t sweat it.
Be sure to get sun-dried tomatoes packed in oil. Sun-dried tomatoes in oil are tender; sun-dried tomatoes not in oil are tough. I purchase jars of julienne-cut sun-dried tomato so I don’t have to chop. You make want to chop them further according to how you like them.
How make sausage crepes
First, we assemble our ingredients together and have everything ready to go. Make sure your sausage is already cooked too. then we are able to knock this recipe out fairly quickly.
Making the maple béchamel starts with making a basic white béchamel: so we make a roux with butter and flour, and add the milk and cream. The key is to whisk constantly so the milk does not scorch on the bottom of the saucepan. Once thickened (think, the consistency of alfredo sauce or melted ice cream), we add the rest of the ingredients and take off the heat.
To make the egg and sausage filling, we combine those ingredients and add to the skillet to make scrambled eggs. Use a rubber spatula to lovingly make long curds of soft scrambled egg as the egg cooks on the bottom of the pan. You are finished cooking when the egg is set but still soft – so, sooner than you think because the egg will continue to cook once removed from the heat (and we don’t want dry egg).
Assemble your crepes with egg and sausage filling and mozzarella cheese. Top with the maple béchamel. I also like to finish with a light sprinkling of fresh parsley and ground nutmeg.
FAQs
Yes, regular breakfast sausage may be substituted for maple-flavored sausage. Another alternative is to use link – cook then slice into rounds before adding to the eggs.
If you love crepes like I love crepes, check out all my crepe recipes.
Sausage Crepes with Maple Béchamel Sauce
Equipment
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
- 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.
- 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.
- Add the salt, maple syrup, vanilla extract, and nutmeg. Remove from the heat and set aside.
Make the egg filling
- In a bowl, combine the eggs, milk, salt, pepper, cooked sausage, sun-dried tomato, and minced onion.
- 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.
- 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
- 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.
