These Sausage and Peppers Marinara Crepes blend delicate savory crepes with a hearty Italian-inspired filling. The contrast between the tender wrapper and robust sausage, peppers, and marinara is truly magical. It’s a showstopping meal that feels fancy but is surprisingly approachable.
Craving a delicious Sausage and Peppers Marinara Crepes? You've come to the right spot! From Savory Crepes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Sausage and Peppers Marinara Crepes
- Impressive meal: Crepes deliver restaurant-quality elegance at home.
- Textural harmony: Enjoy soft crepes, juicy sausage, tender peppers, and silky sauce.
- Versatile timing: Perfect for breakfast, brunch, or dinner.
- Make-ahead friendly: Prepare components ahead for easy assembly.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter (plus more for the pan)
- 1/4 tsp fine sea salt
For the Filling:
- 450 g Italian sausage (sweet or hot, 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)
- 480 ml your favorite marinara sauce
- 1 tsp dried oregano
- 120 g shredded mozzarella cheese
- Fresh basil or parsley for garnish
- Salt and black pepper to taste
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or a large bowl with a whisk, a flexible spatula, and a medium saucepan for the filling.
Notes: Let crepe batter rest for tender texture. Quality Italian sausage forms the flavor base.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 24 g |
| Fat: | 30 g |
| Carbs: | 36 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t skip the batter rest. Honestly, this is the secret to non-tearing, flexible crepes. Resting for at least 30 minutes (or even overnight in the fridge) allows the gluten to relax, resulting in a much more tender crepe that’s easy to roll.
- Embrace the non-stick pan. A good quality non-stick skillet is your best friend for crepe-making. If you don’t have one, make sure your regular pan is very well-seasoned or generously buttered before each crepe to prevent sticking.
- Get your veggies sliced evenly. Try to slice your onions and peppers into uniform strips. This isn’t just for looks—it ensures they all cook at the same rate, so you don’t end up with some crunchy and some mushy bits.
- Choose your sausage adventure. Sweet Italian sausage gives a classic, family-friendly flavor, while hot Italian sausage introduces a lovely, gentle heat. You can also use a mix of both! Just be sure to remove it from its casings before cooking.
How to Make Sausage and Peppers Marinara Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a silky texture. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. You’ll notice it might thicken slightly—that’s perfect.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once hot, lift the pan off the heat and pour in a scant 1/4 cup of batter, immediately tilting and rotating the pan to spread the batter into a thin, even circle. Return to the heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. Slide a flexible spatula underneath, flip, and cook for another 30 seconds on the second side. The crepe should be lightly golden. Stack the cooked crepes on a plate—they won’t stick together, I promise.
Step 3: Prepare the Filling. While the batter rests, start the filling. In a large skillet over medium-high heat, cook the sausage meat, breaking it up with a spoon, until it’s browned and cooked through, about 8-10 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about a tablespoon of the rendered fat in the pan.
Step 4: Sauté the Vegetables. Add the sliced onions and bell peppers to the same skillet with the sausage drippings. Cook, stirring occasionally, for about 8-10 minutes until they have softened and started to caramelize slightly at the edges. You’ll notice a wonderful sweetness developing. Add the minced garlic and dried oregano and cook for one more minute until fragrant.
Step 5: Simmer the Sauce. Return the cooked sausage to the skillet with the vegetables. Pour in the marinara sauce and stir everything to combine. Reduce the heat to low and let it simmer gently for 10-15 minutes, allowing the flavors to meld together. The sauce will thicken a little. Season with salt and pepper to taste. Give it a try—the filling should be deeply savory and rich.
Step 6: Assemble and Serve. Lay a crepe flat on a plate or cutting board. Spoon a generous line of the sausage and peppers filling down the center. Sprinkle with a little mozzarella cheese. Fold the two sides of the crepe over the filling, almost like a burrito, to create a neat parcel. Repeat with the remaining crepes and filling. You can serve them immediately, or place them in a baking dish, top with any remaining cheese, and pop under a broiler for a minute to get the cheese beautifully bubbly and golden. Garnish with fresh basil or parsley right before serving.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 2 months; freeze filling separately for 3 months.
- Reviving: Reheat gently in a skillet or oven to restore texture; avoid microwaving.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the crepes perfectly, balancing the whole plate.
- Garlic roasted broccoli or asparagus — A warm, savory vegetable side adds another texture and makes the meal feel even more complete and wholesome.
- Crispy potato wedges — For a truly indulgent, brunch-style feast, you can’t go wrong with some herby, roasted potatoes on the side for a comforting carb-on-carb situation.
Drinks
- A chilled glass of Pinot Noir — The light-bodied, fruity red wine has enough acidity to stand up to the tomato sauce without overpowering the delicate crepes.
- A citrusy Italian lager — A crisp, cold beer like Peroni cleanses the palate between bites of the savory, cheesy filling, making each mouthful taste fresh.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help reset your taste buds for the next delicious bite.
Something Sweet
- Lemon sorbet — After a rich and savory meal, a few scoops of bright, tart, and cleansing lemon sorbet is the perfect, light way to finish.
- Dark chocolate espresso beans — Just a few of these provide a little bitter, caffeinated kick that contrasts beautifully with the meal’s savory notes.
- Almond biscotti — They’re not too sweet, wonderfully crunchy, and ideal for dipping into a final cup of coffee or espresso.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot. If your skillet is scorching, the crepe batter will set immediately upon contact, creating a thick, rubbery crepe with holes instead of a thin, lacy, flexible one. Medium heat is your sweet spot.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this almost guarantees a torn crepe. A modest, tidy line down the center is all you need for the perfect roll.
- Mistake: Skipping the deglazing step. After browning the sausage and veggies, if you see those delicious browned bits stuck to the pan, make sure to scrape them up when you add the marinara sauce. That’s pure flavor!
- Mistake: Flipping the crepe too early. If you try to flip it before the top is fully set and dry-looking, you’ll have a messy breakup. Wait for the edges to curl and the surface to look matte.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or 1/4 cup measure for every crepe ensures they are all the same size and thickness, which leads to even cooking.
- Tip: Keep cooked crepes warm. If you’re making a full batch before serving, place your stack of cooked crepes on a plate over a pot of simmering water, covered with a lid or foil, to keep them warm and pliable.
- Tip: Customize your filling texture. If you prefer a smoother, more uniform filling, you can pulse the cooked sausage and pepper mixture a few times in a food processor before mixing it with the sauce.
- Tip: Add a cheesy surprise. For an extra gooey center, place a small cube of fresh mozzarella in with the filling before you roll up the crepe. It will melt into a delicious, stringy pocket.
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 and rolling. Letting the batter rest is even more crucial for GF flours to absorb the liquid properly.
What’s the best way to reheat leftover crepes?
The best method is to gently reheat them in a skillet over low heat. You can also use an oven preheated to 175°C. Avoid the microwave if you can, as it will make the crepes soggy. Reheat the filling separately if possible, then reassemble for the best texture.
Can I use pre-made crepes?
You can, and it’s a great time-saver! Look for savory crepes in the refrigerated section of your grocery store. Just warm them slightly according to the package directions to make them pliable before filling and serving.
My first crepe was a disaster. What happened?
Don’t worry, this is so common! The first crepe is often a test for the pan’s temperature and to lightly coat it with butter. It’s often called the “chef’s treat” for a reason—it might be a little ugly, but it’s still tasty. Adjust the heat if needed, and the next one will be perfect.
How far in advance can I assemble these?
You can assemble them a few hours ahead. Keep them covered in the fridge, then bring them to room temperature for about 20 minutes before baking or broiling to warm them through. This prevents the center from being cold while the cheese melts.
Sausage And Peppers Marinara Crepes
Make impressive Sausage and Peppers Marinara Crepes at home with this easy recipe. Perfect for brunch or dinner. Get the step-by-step guide now!
Ingredients
For the Crepes
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus more for the pan)
-
1/4 tsp fine sea salt
For the Filling
-
450 g Italian sausage (sweet or hot, 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)
-
480 ml your favorite marinara sauce
-
1 tsp dried oregano
-
120 g shredded mozzarella cheese
-
Fresh basil or parsley (for garnish)
-
Salt and black pepper (to taste)
Instructions
-
In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl, but the blender guarantees a silky texture. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. You’ll notice it might thicken slightly—that’s perfect.01
-
Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once hot, lift the pan off the heat and pour in a scant 1/4 cup of batter, immediately tilting and rotating the pan to spread the batter into a thin, even circle. Return to the heat and cook for about 60-90 seconds, until the edges look lacy and the top appears dry. Slide a flexible spatula underneath, flip, and cook for another 30 seconds on the second side. The crepe should be lightly golden. Stack the cooked crepes on a plate—they won’t stick together, I promise.02
-
While the batter rests, start the filling. In a large skillet over medium-high heat, cook the sausage meat, breaking it up with a spoon, until it’s browned and cooked through, about 8-10 minutes. Use a slotted spoon to transfer the sausage to a bowl, leaving about a tablespoon of the rendered fat in the pan.03
-
Add the sliced onions and bell peppers to the same skillet with the sausage drippings. Cook, stirring occasionally, for about 8-10 minutes until they have softened and started to caramelize slightly at the edges. You’ll notice a wonderful sweetness developing. Add the minced garlic and dried oregano and cook for one more minute until fragrant.04
-
Return the cooked sausage to the skillet with the vegetables. Pour in the marinara sauce and stir everything to combine. Reduce the heat to low and let it simmer gently for 10-15 minutes, allowing the flavors to meld together. The sauce will thicken a little. Season with salt and pepper to taste. Give it a try—the filling should be deeply savory and rich.05
-
Lay a crepe flat on a plate or cutting board. Spoon a generous line of the sausage and peppers filling down the center. Sprinkle with a little mozzarella cheese. Fold the two sides of the crepe over the filling, almost like a burrito, to create a neat parcel. Repeat with the remaining crepes and filling. You can serve them immediately, or place them in a baking dish, top with any remaining cheese, and pop under a broiler for a minute to get the cheese beautifully bubbly and golden. Garnish with fresh basil or parsley right before serving.06
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