Make your weekend brunch far from ordinary and serve up these savory Sausage and Apple Crepes topped off with a velvety Gruyere cheese sauce.
It happens to the best of us, at various times in our lives we get stuck in our day to day routine and just go through the motions. The alarm goes off, you slowly crawl out of bed and go through the motions of your day.
You drive to work or take the kids to school and have that feeling of “not knowing how you got there” because you drive that route every.single.day. and could make the drive with your eyes closed. You then go home and make the same dinner, watch the same shows and do the same chores.
Yes, I have been there, but several years ago, when I was “just going through the motions” and I was “stuck in a rut” working a job I didn’t like, I decided to make a conscious effort to make every day far from ordinary. Every day I challenged myself to do something out of my normal routine. This new outlook on life and daily challenge was not only exciting, it helped boost my spirits especially when working that dead end job.
My “far from ordinary” challenge and journey to break out of that rut included finding different routes to and from work, listening to different morning talk shows, audio books or podcasts on my long drive, doing small random acts of kindness, changing up my daily workout routine, trying new recipes for dinner, going on date night in the middle of the week and trying new activities.
Even though I am blessed to now get up every morning and do a job I LOVE, it is still important to me to live a far from ordinary life. To travel, to put myself in situations to meet new people (which is hard, since I can sometimes be painfully shy), to try new things and learn new skills.
One way that I can get in a stuck now, is by cooking the same types of things or flavors profiles over and over again. Sometimes I get a craving for something and I make it non-stop or get stuck making simple meals, not really challenging myself in the kitchen.
So recently, I have tried to challenge myself in the kitchen and learn new things or really use the skills and knowledge that I have. Like I love homemade pasta and have made it a lot, but it is not the first thing to come to mind when I go to plan dinner.
Another thing is crepes. I have always loved crepes, but I haven’t had them in quite some time. That is, until a few months ago when I went to a local crepe shop and had them for the first time in a while and I instantly became obsessed with them. Not only have I been back to that restaurant several times, I have pushed myself to perfect making them at home. The beauty of crepes is that they can be sweet or savory and are great for not only breakfast and brunch, but dinner too! Plus, people think they are so hard to make and so fancy, that they are a great dish to serve dinner guests and make dinner far from ordinary!
These Sausage and Apple Crepes came out exactly as I envisioned and were amazingly delicious. Served up with a tall glass of milk and a fresh spinach and apple salad, these crepes were a fantastic way to make our weekly Sunday brunch date at home far from ordinary!
- ½ cup unbleached all-purpose flour
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
- ¾ cups Promised Land Homogenized Milk
- 2 large eggs
- 1 ½ tablespoons unsalted butter, melted
- Sausage and Apple Filling:
- 1- pound turkey sausage
- 1 tablespoon coconut or olive oil
- ½ tablespoon butter
- 1 medium onion, diced
- 1 large granny smith or gala apple, peeled and diced
- 1 clove garlic, minced
- ¼ teaspoon each kosher salt and black pepper
- 3- ounces cream cheese
- Gruyere Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached all-purpose flour
- 1 ½ cups Promised Land Homogenized Milk
- 1 teaspoon stone ground mustard
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon each kosher salt and black pepper
- 1 cup grated Gruyere cheese
- 1- ounce cream cheese
- 2 tablespoons fresh chives, finely chopped
- To Prepare Crepes: In a blender, combine flour, sugar, salt, milk, eggs, and butter.
- Puree until mixture is smooth and bubbles form on top, about 30-60 seconds. Let batter sit at least 15 minutes at room temperature before using.
- To cook crepes, heat a 10 to 12-inch nonstick skillet over medium heat. Lightly spray skillet with cooking spray. Pour ¼ cup crepe batter into prepared skillet and swirl skillet to completely cover bottom of skillet with batter. Cook until underside of crepe is golden brown, about 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, then carefully slip spatula under crepe and flip over. Cook the other side of the crepe for an additional 1 minute. Slide crepe out of skillet and transfer to a plate. Repeat with remaining batter; coating pan as needed with additional cooking spray. Layer cooked crepes between pieces of wax paper to prevent sticking.
- To Prepare Sausage and Apple Filling: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 5-7 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate, leaving some of the rendered fat in the skillet.
- Add butter and oil to skillet. Add onions and cook, stirring occasionally, until they are caramelized, approximately 12-14 minutes. Add apples and cook for 5 minutes or until softened. Add garlic and cook for 30 seconds.
- Return cooked sausage to skillet and stir in salt, pepper and cream cheese. Cook for 2-3 minutes or until cream cheese is fully incorporated. Reduce heat to low and cover to keep warm.
- To Make Cheese Sauce: Heat a large skillet over medium-high heat. Add butter to skillet and melt. Slowly whisk in flour and cook, whisking constantly, until a roux forms and turns a golden brown color, about 2 minutes. Continue whisking and slowly pour in the milk. Whisk constantly until there are no longer any lumps.
- Slowly whisk in mustard, nutmeg, salt, pepper, Gruyere cheese and cream cheese. Reduce heat to a simmer and cook stirring constantly until cheese is melted and sauce us thickened.
- To Assemble Crepes: Lay a crepe on a clean work surface. Spoon 2-3 tablespoons of the sausage filling onto the bottom of the crepe. Starting at the bottom of the crepe, tightly roll up the crepe, sealing in the filling. Place filled crepe seam side down on a serving platter and repeat rolling process with remaining filling and crepes, until all the ingredients run out.
- Spoon cheese sauce over crepes and garnish with chives. Serve immediately.
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Amount Per Serving: Unsaturated Fat: 0g