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Sausage and Apple Crepes

Make your weekend brunch far from ordinary and serve up these savory Sausage and Apple Crepes topped off with a velvety Gruyere cheese sauce.
Course Brunch
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Heather H. of Kitchen Concoctions

Ingredients

  • Crepes:
  • 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

Instructions

  1. To Prepare Crepes: In a blender, combine flour, sugar, salt, milk, eggs, and butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Spoon cheese sauce over crepes and garnish with chives. Serve immediately.