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sausage crepe on fork topped with maple bechamel

Sausage Crepes with Maple Béchamel Sauce

Sausage crepes with a hint of sweet from sun-dried tomato and maple béchamel sauce. Sweet meets savory for breakfast or brunch in these delicate egg and sausage crepes with exquisite flavor.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch
Cuisine French-inspired
Servings 4 people
Calories 375 kcal


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 Savory 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


  • fresh chopped flat-leaf parsley
  • ground nutmeg


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.


Serving: 2crepes | Calories: 375kcal (19%) | Carbohydrates: 11g (4%) | Protein: 22g (44%) | Fat: 28g (43%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 249mg (83%) | Sodium: 710mg (31%) | Potassium: 178mg (5%) | Fiber: 2g (8%) | Sugar: 4g (4%)

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!