About this recipe: 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.
Taste is sensational (but be prepared to spend some time.) They were sticky, even on the wax paper! But, truly the best crepes I have ever tasted. (By the way, we used turkey sausage for a healthier dish.) - 24 Jan 2003 (Review from Allrecipes US | Canada)
I changed a few things. I cheated and prepared a packet of hollandaise sauce. For the egg mixture, I scrambled 5 eggs and 1/4 c. milk - omitting the egg whites and cheese. I mixed those with the sausage - vegie mixture along with a can of sliced black olives . When making the crepes, I only used 2-3 T. of batter per crepe. I put the stuffed crepes, seam side down, in a 9x13 pan, covered them with the hollandaise sauce and shredded mexican cheese (next time I may sprinkle the cheese on the inside of the stuffed crepes). I baked them at 350 for about 10 minutes - until the cheese was melted - and served with salsa. Time consuming, but worth it!! Thanks for the great recipe idea! - 28 Oct 2003 (Review from Allrecipes US | Canada)
looks great, one question. Is line #3 the hollandaise sauce? - 12 Dec 2003 (Review from Allrecipes US | Canada)