These Sausage and Egg Breakfast Crepes transform ordinary morning ingredients into an elegant, satisfying meal. They combine tender French-style crepes with a hearty sausage and egg scramble, all rolled into golden packages. Perfect for weekends or brunch, these crepes feel fancy but are surprisingly simple to master.
If you're looking for the perfect Sausage and Egg Breakfast Crepes, you're in the right place. Whether you love Savory Crepes or want to explore our Crockpot Recipes collection, we've got you covered.
Why You’ll Love This Sausage and Egg Breakfast Crepes
- Impressive & approachable: Looks café-worthy but uses simple, foolproof steps.
- Perfect texture contrast: Delicate crepe wrapped around fluffy eggs and crispy sausage.
- Endlessly customizable: Swap proteins, cheeses, or add veggies to suit your taste.
- Great for crowds: Easy to prep ahead or set up a build-your-own crepe bar.
Ingredients & Tools
For the Crepes:
- 180 g all-purpose flour
- 2 large eggs
- 480 ml whole milk
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp fine sea salt
For the Filling:
- 450 g breakfast sausage, casings removed
- 6 large eggs
- 2 tbsp whole milk or cream
- 60 g sharp cheddar cheese, shredded
- 1 small yellow onion, finely diced
- 1 tbsp fresh chives, chopped
- To taste salt and black pepper
Tools: A 9 or 10-inch non-stick skillet or crepe pan, a blender or whisk, a flexible spatula, and a medium mixing bowl.
Notes: Using whole milk in the batter is key for a rich, tender crepe, and don’t skip the rest time for the batter—it really makes a difference in the final texture. For the sausage, a good quality breakfast links or ground sausage works wonderfully; just make sure to get a nice, crispy brown on it for maximum flavor.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 25 g |
| Fat: | 32 g |
| Carbs: | 30 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Why rest the crepe batter? This is the secret to tender, non-rubbery crepes. Resting for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which gives you that lovely delicate texture.
- What’s the best pan to use? A good non-stick skillet is your best friend here. A traditional carbon steel crepe pan is great if you have one, but a standard non-stick works perfectly. The key is low, sloping sides for easy flipping.
- Can I make the components ahead? Absolutely! You can cook the sausage and onion mixture and even whisk the crepe batter the night before. Store them separately in the fridge for a super-fast assembly in the morning.
- Don’t overmix the scrambled eggs. For the fluffiest filling, whisk your eggs with the milk just until combined. Over-whipping can incorporate too much air and make them a little tough. Gentle and slow is the way to go.
How to Make Sausage and Egg Breakfast Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl, but a blender guarantees a lump-free batter. Pour the batter into a pitcher or a bowl with a spout, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is non-negotiable for perfect crepes!
Step 2: Cook the Sausage Filling. While the batter rests, place your skillet over medium heat. Add the sausage (remove from casings if using links) and the diced onion. Cook, breaking up the sausage with a wooden spoon, for 6-8 minutes until it’s browned and cooked through, and the onions are soft and translucent. You’ll notice a wonderful savory aroma filling your kitchen. Once cooked, transfer the sausage and onion mixture to a plate, leaving any rendered fat in the pan—you can use a bit of this to cook the eggs for extra flavor.
Step 3: Scramble the Eggs. In a medium bowl, whisk the 6 eggs with the 2 tablespoons of milk or cream until just combined. Season with a good pinch of salt and pepper. Wipe your skillet clean or use a separate non-stick pan. Over medium-low heat, melt a small knob of butter. Pour in the eggs and let them set for about 30 seconds before you start gently pushing them from the edges toward the center with a spatula. You want soft, large curds. When the eggs are about 90% cooked (still slightly wet), turn off the heat and stir in the cooked sausage, onions, and most of the shredded cheese. The residual heat will finish cooking the eggs and melt the cheese. Stir in the fresh chives.
Step 4: Cook the Crepes. Now, for the main event! Give your rested batter a gentle stir. Heat your clean, non-stick skillet over medium heat. Add a tiny amount of butter—just enough to lightly coat the surface. Once the butter sizzles, lift the pan off the heat and pour in about 1/4 cup (60 ml) of batter. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. You’ll see little bubbles form. Slide a flexible spatula underneath and flip. Cook for another 30-45 seconds on the second side until lightly golden, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.
Step 5: Assemble and Serve. To assemble, place a crepe golden-side down on your work surface. Spoon a generous line of the sausage and egg filling down the center third of the crepe. Fold the two sides over the filling, almost like a burrito, or simply roll it up from one end to the other. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. If you like, you can pop them back into a warm oven for a few minutes to heat through, or serve immediately with an extra sprinkle of cheese and chives on top.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 3 months.
- Reviving: Reheat in a toaster or conventional oven to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with a light lemon vinaigrette cuts through the richness of the crepes beautifully.
- Roasted cherry tomatoes — Toss them with olive oil, salt, and pepper and roast until they burst, adding a sweet, acidic counterpoint to the savory filling.
- Buttery home fries — Crispy, golden potatoes are a classic breakfast partner that never fails to satisfy and round out the meal.
Drinks
- A freshly squeezed orange juice mimosa — For a brunch celebration, the bright, bubbly citrus is a perfect palate cleanser between rich, savory bites.
- A rich, dark roast coffee — The bitter notes of a good brew are the ultimate companion to the creamy eggs and savory sausage.
- A spicy Bloody Mary — The bold, savory, and spicy flavors in this cocktail are a match made in heaven for the hearty breakfast filling.
Something Sweet
- Fresh mixed berries with a dollop of cream — After a savory main, a light, fresh, and slightly sweet fruit bowl is the perfect way to finish.
- Warm maple syrup for drizzling — Don’t knock it ’til you try it! A tiny drizzle of real maple syrup over the savory crepe creates an incredible sweet-and-salty experience.
- Mini lemon ricotta pancakes — If you’re going all out for brunch, a small stack of light, fluffy pancakes on the side makes the feast complete.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily swirl to cover the pan, it’s too thick and will make heavy, doughy crepes. The fix is simple: just whisk in a tablespoon more milk at a time until it reaches the right consistency.
- Mistake: Cooking over heat that’s too high. This is the most common error! High heat will cause the crepes to brown too quickly before they cook through, resulting in a rubbery texture and burnt spots. Medium to medium-low is your sweet spot.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will make them difficult to roll and likely cause them to tear or burst open. A modest, centered line of filling is all you need.
- Mistake: Flipping the crepe too early. If you try to flip it before the top surface is fully set and dry-looking, you’ll end up with a torn mess. Wait for those little bubbles and for the edges to pull away slightly from the pan.
Expert Tips
- Tip: Keep your cooked crepes warm. Place a wire rack on a baking sheet in a 95°C (200°F) oven. As you cook the crepes, transfer them to the rack in a single layer. This keeps them warm and prevents them from getting soggy from steam.
- Tip: Use a paper towel to butter the pan. After the first crepe, instead of adding more butter directly to the pan, dip a folded paper towel in melted butter and quickly wipe the pan. This gives you just the right amount of fat without making the crepes greasy.
- Tip: Master the wrist-swirl. The key to a perfectly round, thin crepe is a confident, continuous swirling motion the moment the batter hits the hot pan. Practice makes perfect, and even the “ugly” first one still tastes amazing.
- Tip: Don’t waste the first crepe. The first crepe is almost always a tester—it soaks up excess butter and helps you calibrate the heat. It might not be pretty, but it’s the cook’s treat! Crumble it over the filling for a little extra texture.
FAQs
Can I make these crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The result might be a tad more delicate, so handle them with a little extra care when flipping. I’ve found that blends with a bit of xanthan gum already included work best for structure and flexibility.
How do I store and reheat leftovers?
Store any assembled crepes in an airtight container in the fridge for up to 2 days. To reheat, the best method is in a toaster oven or a conventional oven at 175°C (350°F) for about 10 minutes. This will keep them from getting soggy. Microwaving will work in a pinch, but the texture of the crepe will soften considerably.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the flip. If your batter is too thick, the crepe will be fragile. Try thinning it with a splash more milk. If the problem is the flip, make sure the first side is fully cooked and releases easily from the pan before you attempt to turn it. A good, flexible spatula is essential here.
Can I freeze the cooked, unfilled crepes?
Yes, they freeze beautifully! Let the cooked crepes cool completely, then place sheets of parchment paper between each one to prevent sticking. Stack them, wrap the whole stack tightly in plastic wrap, and place in a freezer bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before using.
What’s the difference between a crepe and a pancake?
The main differences are the absence of a leavening agent and the liquid-to-flour ratio. Crepes are essentially unleavened, making them thin and flat, while pancakes use baking powder or soda to become thick and fluffy. Crepe batter is also much thinner, more like heavy cream, whereas pancake batter is thick and spoonable.
Sausage And Egg Breakfast Crepes
Make perfect Sausage and Egg Breakfast Crepes with this easy recipe. Tender crepes filled with savory sausage & fluffy eggs. Perfect for brunch! Get the recipe now.
Ingredients
For the Crepes
-
180 g all-purpose flour
-
2 large eggs
-
480 ml whole milk
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp fine sea salt
For the Filling
-
450 g breakfast sausage (casings removed)
-
6 large eggs
-
2 tbsp whole milk or cream
-
60 g sharp cheddar cheese (shredded)
-
1 small yellow onion (finely diced)
-
1 tbsp fresh chives (chopped)
-
salt and black pepper (to taste)
Instructions
-
In a blender, combine the flour, eggs, milk, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl, but a blender guarantees a lump-free batter. Pour the batter into a pitcher or a bowl with a spout, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is non-negotiable for perfect crepes!01
-
While the batter rests, place your skillet over medium heat. Add the sausage (remove from casings if using links) and the diced onion. Cook, breaking up the sausage with a wooden spoon, for 6-8 minutes until it's browned and cooked through, and the onions are soft and translucent. You’ll notice a wonderful savory aroma filling your kitchen. Once cooked, transfer the sausage and onion mixture to a plate, leaving any rendered fat in the pan—you can use a bit of this to cook the eggs for extra flavor.02
-
In a medium bowl, whisk the 6 eggs with the 2 tablespoons of milk or cream until just combined. Season with a good pinch of salt and pepper. Wipe your skillet clean or use a separate non-stick pan. Over medium-low heat, melt a small knob of butter. Pour in the eggs and let them set for about 30 seconds before you start gently pushing them from the edges toward the center with a spatula. You want soft, large curds. When the eggs are about 90% cooked (still slightly wet), turn off the heat and stir in the cooked sausage, onions, and most of the shredded cheese. The residual heat will finish cooking the eggs and melt the cheese. Stir in the fresh chives.03
-
Give your rested batter a gentle stir. Heat your clean, non-stick skillet over medium heat. Add a tiny amount of butter—just enough to lightly coat the surface. Once the butter sizzles, lift the pan off the heat and pour in about 1/4 cup (60 ml) of batter. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. You’ll see little bubbles form. Slide a flexible spatula underneath and flip. Cook for another 30-45 seconds on the second side until lightly golden, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate.04
-
To assemble, place a crepe golden-side down on your work surface. Spoon a generous line of the sausage and egg filling down the center third of the crepe. Fold the two sides over the filling, almost like a burrito, or simply roll it up from one end to the other. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. If you like, you can pop them back into a warm oven for a few minutes to heat through, or serve immediately with an extra sprinkle of cheese and chives on top.05
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