These Sausage and Pepper Crepes wrap a classic Italian flavor combo in delicate, tender crepes. Sweet sausage, vibrant peppers, and onions caramelize into a savory filling, balanced by soft, golden crepes. Perfect for brunch or dinner, these Sausage and Pepper Crepes are versatile, elegant, and comforting.
Love Sausage and Pepper Crepes? So do we! If you're into Savory Crepes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Sausage and Pepper Crepes
Texture contrast: Silky crepes wrap a hearty, savory filling.
Versatile serving: Ideal for brunch, lunch, or dinner.
Make-ahead friendly: Prep crepes and filling days ahead.
Customizable: Swap sausage type or add greens easily.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp salt
For the Filling:
- 450 g sweet Italian sausage, casings removed
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow or orange bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 120 ml marinara sauce or crushed tomatoes
- Salt and black pepper to taste
For Serving (optional):
- Fresh parsley or basil, chopped
- Grated Parmesan cheese
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, and a flexible spatula.
Notes: Using whole milk in the crepe batter gives them a richer flavor and a more pliable texture, which is key for rolling. And don’t skip the water—it lightens the batter just enough for that classic, delicate crepe feel.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 25 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Let your batter rest. This is non-negotiable for tender crepes. Resting for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which prevents tough, rubbery crepes.
- Choose your sausage wisely. Sweet Italian sausage provides a beautiful, herby base, but you could use hot Italian sausage if you prefer a kick. If using links, just squeeze the meat out of the casings.
- Slice your veggies uniformly. Try to get your onion and pepper slices about the same thickness. This ensures they cook at the same rate and achieve that perfect, soft-but-not-mushy texture.
- Don’t fear the first crepe. It’s a universal truth that the first crepe is almost always a “test” crepe. It helps you gauge the pan’s temperature and the batter’s consistency. It might not be perfect, and that’s totally okay—it’s a cook’s treat!
How to Make Sausage and Pepper Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds until the batter is completely smooth and bubbly on top. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a lump-free batter. Pour the batter into a pourable measuring cup, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is the secret to success.
Step 2: Cook the Filling. While the batter rests, heat a large skillet over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about a tablespoon of rendered fat in the skillet. Add the sliced onions and bell peppers to the skillet. Sauté for 8-10 minutes, stirring occasionally, until they have softened and developed some lovely caramelized edges.
Step 3: Finish the Filling. Reduce the heat to medium and add the minced garlic and dried oregano to the skillet with the peppers and onions. Cook for just one minute until the garlic is fragrant—you don’t want it to burn. Return the cooked sausage to the skillet. Stir in the marinara sauce, letting everything heat through. Season with salt and pepper to taste. The filling should be cohesive but not soupy. Remove from heat and set aside.
Step 4: Cook the Crepes. Now, for the main event. Heat your non-stick skillet over medium heat. Lightly brush the pan with melted butter. Give your rested batter a quick stir. Hold the pan off the heat and pour in about 1/4 cup of batter, immediately tilting and swirling the pan to coat the bottom in a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and slightly browned, and the top surface is set and no longer wet.
Step 5: Flip and Finish. Slide your flexible spatula under the edge of the crepe and confidently flip it over. It’s okay if it folds a bit—you can straighten it out. Cook on the second side for another 30-45 seconds until lightly spotted with gold. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You should get about 8 crepes. Don’t worry if they aren’t all perfect circles; it adds to their homemade charm.
Step 6: Assemble and Serve. To assemble, lay a crepe flat on a cutting board or plate. Spoon a generous 1/3 to 1/2 cup of the sausage and pepper filling down the center. You can fold the crepe in half like a taco, or fold both sides over the filling to create a neat parcel. Serve immediately, garnished with a sprinkle of fresh parsley and a dusting of Parmesan cheese. The warm, savory filling against the soft crepe is simply divine.
Storage & Freshness Guide
- Fridge: Store filled crepes and filling separately in airtight containers for up to 3 days.
- Freezer: Freeze plain crepes layered with parchment for up to 3 months; avoid freezing assembled crepes.
- Reviving: Reheat filling in a skillet; warm crepes in a dry pan or microwave briefly before filling.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the crepes beautifully.
- Garlic roasted potatoes — For a heartier meal, crispy roasted potatoes on the side make it feel like a true feast.
- Sautéed greens with lemon — Swiss chard or spinach quickly wilted with a squeeze of lemon provides a bright, healthy counterpoint.
Drinks
- A light-bodied red wine — A Chianti or a Pinot Noir has enough acidity to complement the tomatoes and sausage without overpowering the delicate crepes.
- A crisp Italian lager — The carbonation and clean finish of a lager are fantastic for washing down each savory bite.
- Sparkling water with citrus — For a non-alcoholic option, nothing beats the refreshing fizz of sparkling water with a slice of lemon or orange.
Something Sweet
- Lemon sorbet — Its bright, clean, and icy texture is the perfect palate cleanser after the savory main course.
- Dark chocolate espresso beans — Just a few of these provide a sophisticated, bitter-sweet finish that doesn’t require any extra preparation.
- Fresh berries with mascarpone — Sweet, juicy berries paired with creamy, lightly sweetened mascarpone cheese is a simple yet elegant way to end the meal.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. A thick batter makes heavy, pancake-like crepes. If your batter doesn’t easily coat the back of a spoon, whisk in another tablespoon or two of water until it’s the consistency of heavy cream.
- Mistake: Overcrowding the pan with filling. You want just enough filling to create a satisfying line down the center without overstuffing. An overstuffed crepe is difficult to fold and more likely to tear when you eat it.
- Mistake: Cooking over heat that’s too high. High heat will burn the crepes before they have a chance to cook through. Medium heat is your friend here, giving you that lovely golden-brown color without the black spots.
- Mistake: Flipping the crepe too early. If you try to flip it before the top is set, you’ll end up with a torn mess. Wait for those tell-tale lacy, dry edges and a set surface before you go in with the spatula.
Expert Tips
- Tip: Keep cooked crepes warm. If you’re making a full batch, place a clean kitchen towel over the stack of cooked crepes on the plate. This traps steam and keeps them soft and pliable until you’re ready to fill and serve.
- Tip: Add a splash of white wine. When you add the garlic and oregano to the pepper and onion mixture, deglaze the pan with a splash of dry white wine. It lifts all the flavorful browned bits from the bottom of the pan and adds a lovely depth of flavor.
- Tip: Test your pan’s temperature. Before you pour your first official crepe, do a test with a tiny drop of batter. It should sizzle gently and start cooking immediately. If it instantly smokes and burns, your pan is too hot. If it just sits there, it’s too cold.
- Tip: Make a double batch of crepes. Leftover plain crepes freeze beautifully! Layer them between sheets of parchment paper in a freezer bag. You can have a quick, gourmet meal ready in minutes by thawing a few and filling them with whatever you have on hand.
FAQs
Can I make the crepes gluten-free?
Absolutely. You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The result might be a tad more delicate, so handle them with a little extra care when flipping. I’ve found that blends containing xanthan gum work best as they help bind the batter, giving you a crepe that’s less likely to tear.
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, it can’t spread into a thin, strong layer. Try thinning it with a bit more milk or water. If the batter is fine, you might be flipping too aggressively. Use a thin, flexible spatula and a confident but gentle wrist action to slide under and flip the crepe in one smooth motion.
Can I use a different type of meat?
Of course! Ground chicken, turkey, or even a plant-based sausage crumble would work wonderfully here. Just make sure to season it well if it’s a plain ground meat—add some fennel seeds, red pepper flakes, and Italian herbs to mimic that classic sausage flavor profile.
How long do leftovers keep?
Store filled crepes and any extra filling separately in airtight containers in the fridge for up to 3 days. Reheat the filling in a skillet and warm the crepes gently in a dry pan or the microwave for a few seconds before assembling. I don’t recommend freezing the assembled crepes as the crepes can become soggy upon thawing.
Do I really need a special crepe pan?
Not at all! A good non-stick skillet is perfectly adequate. The key features you’re looking for are a flat bottom, low sides for easy flipping, and even heat distribution. An 8 or 9-inch skillet is the ideal size for creating the perfect, thin crepe.
Sausage And Pepper Crepes
Learn how to make delicious Sausage and Pepper Crepes with this easy recipe. Perfect for brunch or dinner. Get the step-by-step guide now!
Ingredients
For the Crepes
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp salt
For the Filling
-
450 g sweet Italian sausage (casings removed)
-
1 large yellow onion (thinly sliced)
-
1 red bell pepper (thinly sliced)
-
1 yellow or orange bell pepper (thinly sliced)
-
2 cloves garlic (minced)
-
1 tsp dried oregano
-
120 ml marinara sauce or crushed tomatoes
-
Salt and black pepper (to taste)
For Serving (optional)
-
Fresh parsley or basil (chopped)
-
Grated Parmesan cheese
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds until the batter is completely smooth and bubbly on top. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a lump-free batter. Pour the batter into a pourable measuring cup, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is the secret to success.01
-
While the batter rests, heat a large skillet over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about a tablespoon of rendered fat in the skillet. Add the sliced onions and bell peppers to the skillet. Sauté for 8-10 minutes, stirring occasionally, until they have softened and developed some lovely caramelized edges.02
-
Reduce the heat to medium and add the minced garlic and dried oregano to the skillet with the peppers and onions. Cook for just one minute until the garlic is fragrant—you don't want it to burn. Return the cooked sausage to the skillet. Stir in the marinara sauce, letting everything heat through. Season with salt and pepper to taste. The filling should be cohesive but not soupy. Remove from heat and set aside.03
-
Heat your non-stick skillet over medium heat. Lightly brush the pan with melted butter. Give your rested batter a quick stir. Hold the pan off the heat and pour in about 1/4 cup of batter, immediately tilting and swirling the pan to coat the bottom in a thin, even layer. Return the pan to the heat and cook for about 60-90 seconds. You'll know it's ready to flip when the edges look lacy and slightly browned, and the top surface is set and no longer wet.04
-
Slide your flexible spatula under the edge of the crepe and confidently flip it over. It's okay if it folds a bit—you can straighten it out. Cook on the second side for another 30-45 seconds until lightly spotted with gold. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You should get about 8 crepes. Don't worry if they aren't all perfect circles; it adds to their homemade charm.05
-
To assemble, lay a crepe flat on a cutting board or plate. Spoon a generous 1/3 to 1/2 cup of the sausage and pepper filling down the center. You can fold the crepe in half like a taco, or fold both sides over the filling to create a neat parcel. Serve immediately, garnished with a sprinkle of fresh parsley and a dusting of Parmesan cheese. The warm, savory filling against the soft crepe is simply divine.06
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