These Sausage and Cheese Crepes are a comforting, savory treat perfect for brunch or dinner. The delicate crepe wraps around a flavorful filling of spiced sausage and melted cheese. They’re surprisingly easy to make and endlessly customizable.
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Why You’ll Love This Sausage and Cheese Crepes
- Perfect textures: Delicate crepe with a rich, creamy filling.
- Versatile & customizable: Swap cheeses or add heat easily.
- Any meal occasion: Great for breakfast, brunch, or dinner.
- Make-ahead friendly: Prep components ahead for quick assembly.
Ingredients & Tools
For the crepe batter:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus extra for cooking
- ¼ tsp fine sea salt
For the filling:
- 225 g pork sausage, casings removed
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- 120 g shredded sharp cheddar cheese
- 60 g cream cheese, softened
- 2 tbsp chopped fresh parsley
- ¼ tsp black pepper
- Pinch of crushed red pepper flakes (optional)
Tools: 8-inch nonstick skillet or crepe pan, blender, mixing bowls, spatula
Notes: Whole milk and butter enrich the crepes; cream cheese adds creaminess to the filling.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 16 g |
| Fat: | 25 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is non-negotiable for tender crepes. Resting allows the flour to fully hydrate and the gluten to relax, which gives you a much more delicate, pliable crepe that won’t tear when you fill it.
- Use a good nonstick pan. An 8-inch skillet with a solid nonstick surface is your best friend here. It makes flipping so much easier and helps you achieve that lovely, even browning without any sticking disasters.
- Don’t overmix the batter. A few small lumps are totally fine—overmixing can develop too much gluten and make the crepes tough. Blend just until the ingredients are combined, then walk away.
- Room temperature ingredients blend better. If you have time, let your eggs and milk sit out for 15–20 minutes before making the batter. Cold ingredients can sometimes make the batter a bit lumpier and harder to work with.
How to Make Sausage and Cheese Crepes
Step 1: Start by making the crepe batter. Add the flour, eggs, milk, water, melted butter, and salt to a blender. Blend on medium speed for about 20–30 seconds, until the batter is smooth and well-combined. You’ll notice a few tiny bubbles on the surface—that’s a good sign. Let the batter rest at room temperature for at least 30 minutes. This waiting period is crucial for tender crepes, so don’t rush it.
Step 2: While the batter rests, prepare the filling. Heat a skillet over medium heat and add the sausage (casings removed). Cook, breaking it up with a spatula, until it’s browned and cooked through—this should take about 6–8 minutes. Add the chopped onion and cook for another 4–5 minutes, until the onion is soft and translucent. Stir in the minced garlic and cook for just 30 seconds more, until fragrant. Remove the skillet from the heat.
Step 3: Transfer the sausage mixture to a bowl and let it cool for a few minutes. Then, add the shredded cheddar, softened cream cheese, parsley, black pepper, and red pepper flakes if using. Mix everything together until well-combined. The heat from the sausage will gently melt the cheeses, creating a cohesive, creamy filling. Taste and adjust seasoning if needed.
Step 4: Now, cook the crepes. Heat your 8-inch nonstick skillet over medium heat. Lightly brush with melted butter. Pour about ¼ cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1–2 minutes, until the edges look set and the bottom is lightly golden. You’ll see little bubbles forming on the surface.
Step 5: Carefully slide a spatula under the crepe and flip it. Cook for another 30–60 seconds on the second side, until it’s lightly spotted with gold. Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with a little more butter as needed. You should get about 8 crepes.
Step 6: To assemble, place a crepe on your work surface. Spoon about 2–3 tablespoons of the sausage and cheese filling along the center of the crepe. Fold the two sides over the filling, then roll it up from the bottom to form a neat parcel. Repeat with the remaining crepes and filling.
Step 7: If you’d like, you can warm the assembled crepes in the same skillet for a minute or two on each side to get the outside a little crisp and melt the cheese further. Serve immediately while they’re warm and gooey. The aroma alone will have everyone gathered in the kitchen.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Freeze unfilled crepes layered with parchment for up to 3 months; freeze filling separately.
- Reviving: Reheat in a dry skillet over low heat until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the crepes beautifully, balancing the meal.
- Roasted cherry tomatoes — Their sweet, concentrated flavor and juicy burst add a lovely freshness and a pop of color to your plate.
- Sautéed garlic mushrooms — Earthy and savory, they complement the sausage wonderfully and add another layer of umami depth.
Drinks
- A crisp, dry cider — Its slight sweetness and effervescence cleanse the palate and contrast nicely with the savory, cheesy filling.
- Bloody Mary — For brunch, the spicy, tangy tomato cocktail is a classic pairing that stands up to the hearty flavors.
- Sparkling water with a twist of lime — A refreshing, non-alcoholic option that keeps things light and helps reset your taste buds between bites.
Something Sweet
- Fresh fruit salad with mint — A bowl of mixed berries, melon, and citrus provides a sweet, juicy finish that feels light and refreshing.
- Lemon sorbet — Its bright, tart flavor is the perfect palate cleanser after a rich, savory meal and feels incredibly sophisticated.
- Dark chocolate-dipped strawberries — Because a little chocolate never hurt anybody, and the combination is always a crowd-pleaser.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your skillet is screaming hot, the batter will set too quickly and you won’t be able to swirl it into a thin, even layer. You’ll end up with thick, uneven crepes that might burn. Medium heat is your sweet spot.
- Mistake: Adding the filling while it’s piping hot. If the sausage mixture is too hot when you mix in the cheese, the cheddar can become greasy and the cream cheese might break. Let it cool for a few minutes first for a perfectly creamy result.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but too much filling will make them difficult to roll and they might burst open when you eat them. A modest 2–3 tablespoons is just right.
- Mistake: Flipping the crepes too early. If you try to flip before the surface looks set and the bottom is golden, the crepe is likely to tear. Wait until the edges look dry and you can easily slide your spatula underneath.
Expert Tips
- Tip: Make a double batch of crepes and freeze them. Layer cooled, cooked crepes between sheets of parchment paper, pop them in a freezer bag, and freeze for up to 3 months. They thaw quickly and make for an incredibly fast meal on a busy night.
- Tip: Add a splash of beer to the batter. For an even lighter, more delicate crepe, replace the water in the batter with a light lager or pilsner. The carbonation adds a lovely airiness and a subtle depth of flavor.
- Tip: Use a ladle for consistent portioning. A ¼-cup ladle is the perfect tool for ensuring each crepe is the same size and thickness. It makes the cooking process much smoother and more predictable.
- Tip: Keep cooked crepes warm in a low oven. As you cook, place finished crepes on a baking sheet in a 95°C (200°F) oven. This keeps them soft, pliable, and warm until you’re ready to fill and serve.
FAQs
Can I make the crepe batter the night before?
Absolutely, and it’s a great time-saver! Just blend the batter, cover the blender pitcher (or transfer it to an airtight container), and refrigerate it overnight. The resting time in the fridge actually improves the texture. You might need to give it a quick stir or add a tiny splash of milk in the morning if it has thickened up a bit. The key is to let it come back to room temperature for about 15 minutes before cooking for the easiest spreading.
What’s the best way to reheat leftover crepes?
The best method is to gently warm them in a dry nonstick skillet over low heat for about 30–60 seconds per side. This helps revive their texture without making them soggy. You can also use a microwave, but place a damp paper towel over them to add moisture and heat in 20-second bursts to prevent them from becoming rubbery. I’d avoid the oven for reheating single servings as it can dry them out.
Can I use a different type of meat for the filling?
Of course! This recipe is very adaptable. Cooked and crumbled bacon, diced ham, or even ground chicken or turkey sausage would work wonderfully. Just make sure whatever meat you use is fully cooked and well-seasoned before mixing it with the cheese. If using a leaner meat like chicken, you might want to add a teaspoon of olive oil to the pan to prevent sticking.
My first crepe always turns out poorly. Is that normal?
Honestly, yes—it’s so common that cooks often call the first one the “chef’s treat” or the “sacrificial crepe.” The first one helps you gauge the pan’s temperature and get a feel for the amount of batter needed. It often absorbs any excess butter and comes out a bit uneven. Don’t be discouraged! Just adjust the heat or batter amount slightly, and the rest will be perfect.
Can I make these gluten-free or dairy-free?
You sure can. For gluten-free, use a 1:1 gluten-free all-purpose flour blend. For dairy-free, use plant-based milk (oat or almond work well), vegan butter, and your favorite dairy-free cheeses and cream cheese. The cooking process remains exactly the same. Just be aware that different flours and cheeses can slightly alter the final texture and browning.
Sausage And Cheese Crepes
Make delicious Sausage and Cheese Crepes with this easy recipe. Perfect for brunch or dinner, these savory crepes are surprisingly simple. Get the recipe now!
Ingredients
For the crepe batter:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus extra for cooking)
-
¼ tsp fine sea salt
For the filling:
-
225 g pork sausage (casings removed)
-
1 small yellow onion (finely chopped)
-
1 garlic clove (minced)
-
120 g shredded sharp cheddar cheese
-
60 g cream cheese (softened)
-
2 tbsp chopped fresh parsley
-
¼ tsp black pepper
-
Pinch crushed red pepper flakes (optional)
Instructions
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Start by making the crepe batter. Add the flour, eggs, milk, water, melted butter, and salt to a blender. Blend on medium speed for about 20–30 seconds, until the batter is smooth and well-combined. You’ll notice a few tiny bubbles on the surface—that’s a good sign. Let the batter rest at room temperature for at least 30 minutes. This waiting period is crucial for tender crepes, so don’t rush it.01
-
While the batter rests, prepare the filling. Heat a skillet over medium heat and add the sausage (casings removed). Cook, breaking it up with a spatula, until it’s browned and cooked through—this should take about 6–8 minutes. Add the chopped onion and cook for another 4–5 minutes, until the onion is soft and translucent. Stir in the minced garlic and cook for just 30 seconds more, until fragrant. Remove the skillet from the heat.02
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Transfer the sausage mixture to a bowl and let it cool for a few minutes. Then, add the shredded cheddar, softened cream cheese, parsley, black pepper, and red pepper flakes if using. Mix everything together until well-combined. The heat from the sausage will gently melt the cheeses, creating a cohesive, creamy filling. Taste and adjust seasoning if needed.03
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Now, cook the crepes. Heat your 8-inch nonstick skillet over medium heat. Lightly brush with melted butter. Pour about ¼ cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1–2 minutes, until the edges look set and the bottom is lightly golden. You’ll see little bubbles forming on the surface.04
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Carefully slide a spatula under the crepe and flip it. Cook for another 30–60 seconds on the second side, until it’s lightly spotted with gold. Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with a little more butter as needed. You should get about 8 crepes.05
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To assemble, place a crepe on your work surface. Spoon about 2–3 tablespoons of the sausage and cheese filling along the center of the crepe. Fold the two sides over the filling, then roll it up from the bottom to form a neat parcel. Repeat with the remaining crepes and filling.06
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If you’d like, you can warm the assembled crepes in the same skillet for a minute or two on each side to get the outside a little crisp and melt the cheese further. Serve immediately while they’re warm and gooey. The aroma alone will have everyone gathered in the kitchen.07
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