Fresh crepes are filled with a mixture of sausagemeat, onion, peppers, mushrooms and eggs, then topped with a homemade hollandaise sauce and served with a side of salsa.
8 people made this
450g pork sausagemeat
1 small onion, diced
1 red pepper, seeded and diced
200g fresh mushrooms, sliced
4 tablespoons finely chopped coriander
6 egg whites
4 tablespoons milk
125g Cheddar cheese, grated
salt and pepper to taste
6 egg yolks
175g unsalted butter
2 lemons, juiced
125g plain flour
1 pinch paprika, for garnish
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Method Prep:30min › Cook:20min › Ready in:50min
In a large frying pan, cook sausagemeat over medium heat. When sausagemeat is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and coriander; cook until vegetables are tender and sausagemeat is browned. Remove sausagemeat and vegetables from pan, leaving a light coating of oil.
Whisk together 5 eggs, egg whites, 4 tablespoons milk and cheese. Return frying pan to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from heat when butter has completely melted.
In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking oil spray and pour about 75ml of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
To assemble: Place one crepe on a plate, spoon eggs and sausagemeat mixture down the middle of the crepe from top to bottom and fold over in a half circle. Top with sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.
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