Hey Doc

Monday, June 11, 2007

 

Breakfast Crepe



I have been wanting to make this crepe dish for a long time. So long that my crepe pan was even rusted sitting on the shelve.

Batter: serving 4 to 5
3/4 cup all-purpose flour. I made this using all wheat flour
1 1/4 cup milk
1 whole egg and 1 egg yolk
pinch of salt
Mix the above ingredient and set for one hour before use.

Filling:
4 eggs, beaten
4 sausage links, chopped
1 cup chopped mushroom
1 table spoon butter

Sauce:
1 can cream of mushroom soup

Make the crepe ahead of time and keep warm. Oil the pan and place it over medium low heat. Pour enough of the batter, swirl around to cover the bottom of pan. Cook until the bubble starts to form. Use a spatula to turn the crepe over and cook for another minutes or two.
Pour the condensed soup into a double boiler or a sauce pan. Add water to have a consistency a little thicker then the soup.
Melt the butter in a pan. Saute the sausage bits and mushroom until its fully cooked. Add the eggs into the mix, cook until its done to your desired softness.
Place a crepe in a plate, add the filling across the middle, roll the crepe and place the folds on the bottom. Pour the sauce over the completed crepe then serve.

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