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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

Ingredients

  • 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

Instructions

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.

Notes

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