Crepe Breakfast Burritos Recipe

Crepe Breakfast Burritos Recipe

Preparation: 5 Minutes
Cooking Time: 15 Minutes
Quantity: 5 Crepes / Servings
510 calories per serving
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
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Ingredients

Crepes

  • Softened butter
  • 1/4 teaspoon (1 ml salt)
  • 3/4 cup (180 ml) unbleached wide-ranging flour
  • 1 cup (250 ml) milk
  • 1 egg

Filling

  • Sour cream, to give taste
  • 1 cup (250 ml) grated plain or yellow cheddar
  • 3/4 cup (180 ml store-purchased salsa
  • The meat of 2 spicy or mild Italian sausages
  • 1/4 cup (60 ml) olive oil
  • 1 chopped onion

Preparation

The Crepes

  1. Blend all the ingredients in a blender until the batter is smooth and put it aside when done.
  2. Cook four to five crepes, one at a time with roughly 1/3 cup (75 ml) of batter each, in a 23-cm (9-inch) non-stick skillet evenly brushed with butter, until golden brown on each side. Stack the crepes on a plate and keep aside.

Filling

  1. Brown the onion in half of the oil in a saucepan. Put the sausage meat and sauté even as you are crumbling with a wooden spoon until golden brown. Put the salsa and cook for the next 3 minutes or until the juices have disappeared.
  2. Spread the sausage combination in the center of the crepes end-to-end. Make use of the cheese in order to sprinkle, then make sure that you fold both the sides of the crepes towards the near center that is above the filling.
  3. Brown the pancakes on both sides, two at a time, in the remaining oil, using a non-stick skillet.
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)
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