Garlic Chicken Crepes

I’ve been holding out on you, my beloved readers.  I made this recipe over a week ago and have been keeping it all to myself.


These crepes are so simple, and the batter will keep for a few days in the fridge.  Which is how I ended up having this as breakfast/lunch three days in a row.  I sliced up some garlic chicken sausage, but variations would be easy to do by changing sausage and the seasoning in the sauce.

First start with the crepe recipe:

Basic Crepes

2 eggs
1 1/2 cups milk
1 cup flour
1 tablespoon oil
dash of salt

Beat eggs.  In a large bowl combine all ingredients, beat until thoroughly combined.
Heat a lightly greased small pan.  Remove from heat.  Spoon 1/8-1/4 cup of batter  into the pan, as batter hits pan gently tilt the pan to distribute batter evenly.  Return to heat and brown on one side.
Flip onto paper towels and repeat until you have the desired number of crepes. (Remaining batter can be kept for a few days if refrigerated.)

Cook sausage according to packaging.  Slice and place inside crepes while warm.  Fold crepes around sausage.


Garlic Butter Sauce
(good for 3-4 crepes)

2 tablespoons butter
2 teaspoons garlic powder
1 teaspoon sage

Melt butter.  Add garlic powder and sage, mix.  Pour over folded crepes with cooked sausage inside.  Enjoy!

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1 Comment

  1. I wish I could leave a witty reply, but all that comes to mind is Y-U-M!

    Reply

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