Savoury crepes with hollandaise sauce

    Savoury crepes with hollandaise sauce

    5saves
    50min


    8 people made this

    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.

    Ingredients
    Serves: 7 

    • 450g pork sausagemeat
    • 1 small onion, diced
    • 1 red pepper, seeded and diced
    • 200g fresh mushrooms, sliced
    • 4 tablespoons finely chopped coriander
    • 5 eggs
    • 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 egg
    • 475ml milk
    • 1 pinch paprika, for garnish
    • 450g salsa

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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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