Savoury crepes with hollandaise sauce

    Savoury crepes with hollandaise sauce

    Recipe photo: Savoury crepes with hollandaise sauce
    1

    Savoury crepes with hollandaise sauce

    (10)
    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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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (6)

    by
    17

    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)

    by
    14

    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)

    by
    11

    looks great, one question. Is line #3 the hollandaise sauce?  -  12 Dec 2003  (Review from Allrecipes US | Canada)

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