12ozmaple-flavored breakfast sausagecooked and crumbled (see Notes)
½cupsun-dried tomatoes in oildrained
½Tbspdried minced onion
8ozshredded mozzarella cheese
fresh chopped flat-leaf parsley
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.
I used sausage patties that I broke up with a spatula into little pieces as they cooked.Nutritional information is for the sauce and filling and does not include the crepes.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword egg and sausage crepes, maple bechamel, sausage crepes
Tried this recipe?Leave a comment below and let me know!