Breakfast Sausage and Roasted Potato Crepes Recipe
6 to 8 servings
For pepper gravy:
- 1/4 cup vegetable oil
- 1/3 cup all-purpose flour
- 1/2 tsp. Kosher Salt
- 1 tsp. milk
For crepe filling:
- 1 lb. ground turkey breast or ground pork
- 1 1/2 Tbsp. Frying Pan Pork Sausage Spice
- 2 large potatoes
- 2 Tbsp. Longs Peak Pork Chop Spice
- 1 yellow onion, chopped
- 1 cup shredded sharp cheese
- 2 Tbsp. cream cheese
- 6 to 8 crepes*
*Find the crepe recipe here.
For pepper gravy: Heat the oil in a large skillet over medium heat. Whisk in the flour, until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, thin it with a little more milk. Add pepper at the end and stir.
For crepe filling: Mix turkey and frying pan sausage together. Let sit for up to 12 hours before cooking. Peel potatoes, dice and mix with Longs Peak Pork Chop Spice and roast in oven for about 30 min. at 400 degrees. Cook sausage and onion in pan, then add roasted potatoes. Stir together then add cheeses and mix together. Put ½ cup of filing in each crepe and roll up. Top with gravy.
Jessica Lutz, Savory Spice—Huntersville, NC