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Sausage, Bean and Basil Dinner Time Crepes

March 20, 2012 By Julie 14 Comments

A new week calls for a fresh line up of recipes and this go round I determined it high time we dove into the land of crepes. Crepes, for me, are the best of all worlds.  They’re versatile, they’re stuffable and, greatest of all, they’re delectable.    They work well for company because you can make them ahead of time and they work well for kids because they’re fun to eat.


I mentioned above that you can get a leg up on the meal prep by churning out your edible covers ahead of time.  I highly recommend this strategy if you want to break the cooking process up a bit.  I usually whip together a batch or two on the weekend and then store them for use throughout the week.  To preserve, simply wrap the cooled crepes in plastic wrap, place in a zip lock bag and set in the fridge until you’re ready to use; up to one week.  For freezing, add a piece of waxed paper or parchment between each crepe before wrapping in plastic wrap.  Place into a freezer bag and store for up to one month.

Enough chatter, let’s get cookin’, shall we?  I’m going to throw out two crepe recipes this week; a dinner crepe today and a dessert crepe later this week (gotta feed the sweet tooth).

Ok, the crepe batter.  Are you ready to see how easy this is?  Grab all your ingredients, toss them into a blender or food processor and spin.  Batter, check.

If that’s not simple, then I don’t know what is.  Now cover that beautiful batter and let it rest in the fridge for a minimum of two hours.  Shh… Don’t tell anyone, but I’ve cut that time short before due to perpetual impatience on my part and the meal still tasted fabulous. 

When your mixture is sufficiently rested, it’s time to heat a crepe pan and grease it up with a smidge of butter.   And I do mean a smidge.  Too much butter and your crepe batter won’t adequately coat the pan.

If you’re using a 9″ crepe pan like mine, grab a 1/3 measuring cup and fill it just below the top with the batter.

Remove the crepe pan from the heat, pour the batter in and swirl it around in a circular motion to cover the pan completely.  And because there’s really no proper way to shoot a picture of a hula hooping crepe pan, I’ve put together an academy award winning video demonstrating my skills (or lack thereof).

Cook through for about a minute, flip it over and turn it out.  Rinse and repeat until all your batter has been “crepetized”.

But what’s a crepe without a filling?  If you said empty, you’re absolutely correct.  So let’s remedy that problem and stuff it with some magic, shall we?

Start by browning up a pound of sausage.  Add in a little onion, garlic and pepper.

Pour in a glug of red wine and let it reduce.

Repeat with the same amount of chicken stock.  Now we’ll drop in a can of beans, a can of tomatoes, a handful of fresh basil and a couple spices.

Let the mixture reduce for another 5 minutes or so and then pull off the heat.   Lay out one of your crepes and place a few slices of fresh mozzarella on the bottom (I mixed the order up in the picture so you could better see the cheese.  Because honestly, cheese is a beautiful thing.)

Roll them up like a burrito and place into a baking dish.  Cook the entire mess of them until they’re all hot and melty delicious-like.  Bring on the dinner time crepe.  If you think this one looks good, just wait until you see the dessert version.

Just a note, that I’ve snagged a spot in Feastie’s 10 ten food photo competition!  Top prize wins a full ride scholarship to Eat, Write Retreat this spring.  I’m getting a late start and as a result, the chances of my winning are a bit of a long shot.  It never hurts to try though, so if you’d be so kind as to stop by and leave a vote for my morning time granola cups, I’d be so kind as to say Thanks a million!

Print

Sausage Bean and Basil Dinner Time Crepes

Yield: 8 Stuffed Crepes

Total Time: 3 Hours

To save time, crepes can be made ahead of time and stored in the fridge for up to one week or in the freezer for up to a month.

Ingredients:

For the Crepes:

2 Eggs
2 Cups Milk
1 Cup All Purpose Flour
1/4 Cup Parmesan Cheese
2 Tbsp Water
2 Tbsp Melted Butter

For the Filling:

1 Pound Italian Sausage
1 Onion, Chopped
1 Pepper, Chopped
2 Cloves Garlic, Minced
1/2 Cup Red Wine
1/2 Cup Chicken Stock
1 15 Oz. Can Cannellini Beans
1 15 Oz. Can Diced Tomatoes
1/4 Cup Fresh Basil, Chopped
1/2 tsp Oregano
1/2 tsp Crushed Red Pepper
Salt and Pepper, to Taste
1/2 Pound Fresh Mozzarella

Directions:

To make the crepes, place all the ingredients into a blender and mix well.

Let rest in the fridge for at least two hours.

Grab up your crepe pan and heat it on medium heat.

Add a sliver of butter into the pan.

For a 9" crepe pan, grab up a 1/3 cup and fill to about 1/4" below the top.

Lift your crepe pan off the heat and pour the batter in. Making a circular motion with the pan, cover with the batter completely.

Place it back on the heat and let it cook for about a minute until no more liquid remains.

Flip the crepe using your fingers, a spatula or whatever works best for you. Cook for about 15 more seconds and remove to cool.

To cook the filling, begin by browning up a pound of Italian sausage.

When the sausage is about 3/4 cooked, add in the onions, pepper and garlic.

Once the sausage is completely cooked, pour in the wine and let reduce for 3 to 4 minutes.

Add in the chicken stock and reduce liquid again for 3-4 minutes.

Add in the tomatoes, basil, oregano and crushed red pepper. Let reduce one more time for about 4 to 5 minutes.The mixture should be creamy but not juicy. Salt and pepper to taste.

Line each crepe with a couple hunks of the fresh mozzarella and top with a couple spoonfuls of the sausage mixture.

Roll them closed, place in a baking dish and cook at 350 degrees for 20 minutes or until heated through.

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Filed Under: Food, Main Course, Pork Tagged With: basil, cannelini beans, crepes, Sausage

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Lemon Cardamom Crepes with Strawberry Rhubarb Custard »

Comments

  1. shaiana says

    March 20, 2012 at 10:25 pm

    These are just perfect. I have never seen something as creative as these other the ones that are on Gourmandia. Really a must have on every plate! 🙂

    • Julie replied: — March 21st, 2012 @ 8:51 pm

      Thanks so much for the nice comment Shaiana!

    Reply
  2. Melissa Rheinlander says

    March 21, 2012 at 11:04 am

    These sound so gooooood!!!

    Reply
  3. anne says

    March 21, 2012 at 11:35 am

    I think I voted–hope it went through good luck!! what a great prize! and i love that photo! anne

    Reply
  4. Jenna says

    March 21, 2012 at 11:37 am

    Yum! It’s been too long since I’ve made crepes (going on 2 years–yowza!). Sweet are my favorite, and for maximum simplicity I love just butter and sugar wrapped up inside, like they serve them in Paris.

    Reply
  5. Rita says

    March 21, 2012 at 11:50 am

    I went to vote for you. Love crepes and usually have some waiting in the freezer; makes any meal a little more special.
    Rita

    Reply
  6. Laura in Cancun says

    March 21, 2012 at 2:24 pm

    Looks good! I’m not a big crepe fan (one of the only things that’s too sweet for me), but I could get on board with this one 🙂

    Reply
  7. Sanjeeta kk says

    March 22, 2012 at 8:11 am

    The crepes look so delicate and yum..need to have a veggie filling and savor the same!

    Reply
  8. beti says

    March 22, 2012 at 9:24 am

    I never though about making a crepe for dinner, I always think of them as an appetizer or as a dessert but with the sausage and beans it really sounds like a delicious dinner

    Reply
  9. Jenny @ BAKE says

    March 22, 2012 at 11:16 am

    I love savoury crepes! your photos are making me hungry

    Reply
  10. Rach says

    March 22, 2012 at 8:48 pm

    These look amazing! I haven’t had savory crepes before, but they look great!

    Reply
  11. Jersey Girl Cooks says

    March 23, 2012 at 10:15 am

    So creative! They look great. good luck in the contest. I need to make some crepes now.

    Reply
  12. April says

    March 29, 2012 at 6:24 am

    This is great! I have a ton of basil growing in my garden. I am always on the lookout for ways to use it. This looks amazing!

    Reply

Trackbacks

  1. Lemon Cardamom Crepes with Strawberry Rhubarb Custard | Mommie Cooks! says:
    April 9, 2012 at 8:11 pm

    […] begin the process by cooking up a batch of flavorful crepes.  The process is the same as the savory crepes we made earlier in the week with the exception of the ingredient list.    Simply swirl all the […]

    Reply

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