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Easy Turkey Sausage Breakfast Crepes

Jun 13, 2019

These Easy Turkey Sausage Breakfast Crepes will take your brunch menu to a whole new level. 

Easy Turkey Sausage Breakfast Crepes

Holy crepe! This Easy Turke Sausage Breakfast Crepes recipe is beyond delicious! Have you ever tried making crepes at home? Until recently, we hadn’t either. We were always too intimidated so we would wait until we were out for brunch at our favorite restaurant.

But, one morning, the craving hit us, and we just had to give it a go. Rest assured that this savory breakfast crepes recipe is much easier than it looks!

If you aren’t familiar with crepes, they are pancakes close cousin. They are just a thinner version that is easier to make. They are easier because they require much less whisking than your average pancake mix. That means you can make them quicker so you can start enjoying these Easy Turkey Sausage Breakfast Crepes.

Crepes do sound fancy, which makes them feel intimidating, but believe us. They are simple to make. The 20 or so minutes it takes to make this recipe is worth it.

Worst case scenario the first few you make don’t come out perfect. If that’s the case, still eat the crepes anyway! Just add your turkey sausage scramble bowl on top and finish off with a drizzle of hollandaise. It’s not always about the look, but out the flavor. Or, so we like to tell ourselves.

We went for a savory breakfast crepe in this recipe using our Turkey Sausage Scramble Bowl, which could easily be swapped with our Bacon Bowl or our Southwestern Veggie Bowl.

After mastering this recipe, feel free to venture out and give a sweet version a try! A yogurt and berry topping combination always hits the spot.

Easy Turkey Sausage Breakfast Crepes Ingredients:

For The Crepes:

For The Hollandaise Sauce:

Easy Turkey Sausage Breakfast Crepes

These Easy Turkey Sausage Breakfast Crepes will take your brunch menu to a whole new level. 
Course Breakfast
Keyword Turkey Sausage Scramble Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 crepes


  • 2 turkey sausage scramble bowls
  • chives if desired

For The Crepes

  • 2 cups flour sifted
  • 2 1/4 cups milk of choice
  • 3 large eggs beaten
  • 1 tbsp sugar
  • 1 tsp salt
  • 3 tbsp avocado oil
  • butter for coating the pan
  • 1/2 cup hot boiling water

For The Hollandaise Sauce

  • 8 tbsp butter
  • 1 tbsp lemon juice or to taste
  • 4 large egg yolks whites removed


For The Crepes

  • In a medium bowl, whisk together eggs, salt, and sugar.
  • Pour in half of the milk and gradually add flour. Keep whisking until a batter becomes thick, resembling a consistency of sour cream.
  • Add the remaining milk and whisk to combine.
  • Pour in ½ cup of hot boiling water and avocado oil.
  • Heat a small non-stick pan over a medium heat. Add a small amount of butter, just enough to coat the pan.
  • Take half a ladle of a crepe batter, pour in the center of a pan and swirl to spread evenly. Cook on one side for 2 minutes, until edges start to brown and you can loosen the edges with a rubber spatula.
  • Flip it to the other side. Cook for 30 more seconds or 1 minute on the other side. Transfer to a plate and cook the rest of the crepes.

For The Hollandaise Sauce

  • Bring a medium saucepan half-full of water to a light simmer, with a two-cup Pyrex measuring cup sitting in the middle.
  • Melt the butter in the measuring cup.
  • Remove the measuring cup from the saucepan and add the lemon juice (fresh or bottled is fine) to bring the temperature of the butter down a bit.
  • Slowly pour the butter-lemon mixture into the bowl that contains your egg yolks, whisking constantly to prevent curdling the eggs. (This is the "tempering the eggs" part).
  • Pour the mixture back into the measuring cup and return to the saucepan.
  • Cook over medium/medium-low heat (water bath should be a low simmer) for 10 minutes or so or until the sauce thickens, stirring frequently with a fork or whisk. Every minute or two should be fine - this does not require constant whisking.

The Filling

  • Cook your Turkey Sausage Scramble Bowls according to package direction.
  • Add 2-3 tbsp of the scramble bowls to the center of each crepe and roll or folder over keeping seal side down.
  • Repeat with remaining crepes.
  • Plate and finish off with hollandaise sauce.


Crepe recipe from Lavender and Macaroons
Hollandaise Sauce from Pinch Me I'm Eating

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