These Turkey Sausage and Egg Crepes are an elegant yet comforting breakfast. Delicate crepes wrap a savory, protein-packed filling of turkey sausage, soft scrambled eggs, and fresh herbs. Perfect for a weekend brunch or make-ahead meal, these crepes are surprisingly simple and endlessly satisfying.
If you're looking for the perfect Turkey Sausage and Egg Crepes, you're in the right place. Whether you love Savory Crepes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Turkey Sausage and Egg Crepes
- Elegant & easy: Crepes seem fancy but are simple to master.
- Protein-packed start: Lean turkey sausage and eggs keep you full for hours.
- Endlessly customizable: Swap herbs, veggies, or cheese to suit your taste.
- Feeds a crowd: Great for meal prep or a build-your-own crepe bar.
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 the pan
- 1/4 tsp salt
For the Filling:
- 450 g mild or spicy Italian turkey sausage, casings removed
- 6 large eggs
- 2 tbsp whole milk or cream
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, finely diced
- 75 g shredded Gruyère or sharp cheddar cheese
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- To taste salt and black pepper
Tools: A good non-stick skillet or crepe pan (8- or 10-inch is ideal), a blender, a flexible spatula, and a medium bowl.
Notes: Fresh herbs and flavorful turkey sausage make a big difference. Don’t skip the milk in the eggs—it keeps them soft and creamy.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 25 g |
| Fat: | 21 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t fear the crepe. The first one or two might not be perfect—they’re often called the “chef’s treat” for a reason! The pan just needs to heat evenly, and you’ll get the rhythm of swirling the batter down quickly.
- Why rest the batter? Letting your crepe batter rest for at least 15-20 minutes (or even overnight) allows the flour to fully hydrate and the gluten to relax. This results in much more tender, less chewy crepes.
- Turkey sausage texture is key. When browning the sausage, use a wooden spoon to really break it up into small, crumbly pieces. This ensures every bite of the filling has a perfect mix of sausage, egg, and veg.
- Low and slow for the eggs. Scrambling the eggs over low heat is non-negotiable for this recipe. You want them soft, creamy, and just-set, not dry and rubbery. They’ll continue to cook a little when you assemble the warm crepes.
How to Make Turkey Sausage and Egg Crepes
Step 1: Make the crepe batter. Combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt in a blender. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You shouldn’t see any lumps. Let the batter rest at room temperature while you prepare the filling. This waiting period is a perfect time to get your filling ingredients prepped and ready to go.
Step 2: Cook the turkey sausage and vegetables. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until they begin to soften, about 4-5 minutes. Add the turkey sausage (casings removed) and use a wooden spoon to break it up into small crumbles. Cook until the sausage is browned and cooked through, about 6-8 minutes. Once cooked, transfer the sausage and veg mixture to a bowl, leaving any excess grease behind in the pan.
Step 3: Scramble the eggs. In a medium bowl, whisk the 6 eggs with the 2 tablespoons of milk or cream, and a good pinch of salt and pepper until they are frothy and uniform. Using the same skillet (wiped clean if there’s a lot of grease), cook the eggs over low heat. Stir gently and constantly with a spatula until they form soft, creamy curds. They should still look a little wet—remember, they’ll keep cooking off the heat. Immediately fold in the cooked sausage mixture, most of the shredded cheese (reserve a little for topping), and the fresh herbs.
Step 4: Cook the crepes. Heat your non-stick crepe pan or skillet over medium heat. Lightly brush with melted butter. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the bottom. Cook for about 1-2 minutes, until the edges look lacy and you can easily lift the edge with your spatula. The top should look set and dry. Flip and cook for another 30-60 seconds on the other side until lightly golden. Transfer to a plate and repeat with the remaining batter.
Step 5: Assemble and serve. To assemble, place a warm crepe on a plate. Spoon a generous line of the turkey sausage and egg filling down the center. Fold the two sides over the filling, almost like a burrito, or simply roll it up. Sprinkle with the remaining cheese and a few extra fresh chives. Serve immediately while everything is warm and delightful.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Wrap crepes individually and freeze for up to 2 months.
- Reviving: Reheat in a skillet or microwave until warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the crepes beautifully, balancing the whole plate.
- Oven-roasted cherry tomatoes — Toss them with olive oil, salt, and herbs and roast until they burst. Their juicy, concentrated sweetness is a fantastic contrast to the savory filling.
- Crispy roasted potatoes or hash browns — For those with bigger appetites, a side of crispy, golden potatoes makes this a truly decadent and satisfying brunch feast.
Drinks
- A freshly squeezed grapefruit mimosa — The bittersweet tang of grapefruit juice pairs wonderfully with the savory notes of the turkey sausage, and the bubbles just feel celebratory.
- A rich, dark roast coffee — A no-brainer for a morning meal, the bold flavor of a good coffee stands up to and complements the hearty, herby filling.
- A spicy Bloody Mary — If you’re leaning into the brunch vibe, the spiciness of a well-made Bloody Mary is a classic partner for sausage and eggs.
Something Sweet
- Fresh mixed berries with a dollop of whipped cream — After a savory main, a light, fresh, and slightly sweet fruit course is the perfect way to finish the meal without feeling overly stuffed.
- 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 flavor combination.
- Mini lemon poppy seed muffins — They’re light, zesty, and just sweet enough to provide a lovely counterpoint to the main event without being too heavy.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too hot for the crepes. If the pan is smoking, it’s way too hot. The batter will set immediately upon contact, making it impossible to swirl into a thin layer, and you’ll end up with a thick, rubbery pancake instead of a delicate crepe.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this almost guarantees a tear when you try to roll or fold it. A moderate line down the center is all you need for the perfect ratio.
- Mistake: Overcooking the scrambled eggs. I’ve messed this up before too… dry, crumbly eggs will make the whole filling seem parched. Taking them off the heat while they still look a bit wet is the key to a creamy texture.
- Mistake: Skipping the butter between crepes. That quick brush of butter in the pan between each crepe is what gives them a beautiful, golden-brown surface and prevents sticking. Don’t be shy with it!
Expert Tips
- Tip: Keep cooked crepes warm by placing them on a plate covered with a clean kitchen towel in a low oven (around 95°C / 200°F). The towel absorbs steam and prevents them from getting soggy while you finish the batch.
- Tip: For a foolproof, lump-free batter every single time, use a kitchen scale to measure your flour. Volumetric measuring with cups can be inconsistent, but weight is always precise.
- Tip: Make the filling ahead! You can cook the sausage and veg mixture and store it in the fridge for up to two days. When ready, just reheat it gently before folding it into your freshly scrambled eggs.
- Tip: If a crepe tears a little while cooking, don’t stress. You can often patch it with a tiny drop of extra batter, or just use it as a bottom layer when assembling—the filling will hide all imperfections.
FAQs
Can I make the crepes ahead of time?
Absolutely, and it’s a great time-saver! Let the cooked crepes cool completely, then stack them with a small piece of parchment paper between each one to prevent sticking. Store the stack in a large zip-top bag in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, just warm them gently in a dry skillet or for a few seconds in the microwave.
What can I use instead of turkey sausage?
You can easily substitute with chicken sausage, pork sausage, or even plant-based crumbles. If using pre-cooked sausage, just crumble and brown it with the onions and peppers. The recipe is very forgiving—the main goal is to get that savory, spiced flavor and crumbly texture into the filling.
My batter is too thick/thin. How can I fix it?
Crepe batter should be like thin cream. If it’s too thick (coats the back of a spoon heavily), whisk in a tablespoon of water or milk at a time until it flows easily. If it’s too thin (runny and transparent in the pan), add a tablespoon of flour at a time, whisking well after each addition, until it reaches the right consistency.
Can I make these gluten-free or dairy-free?
Yes! For gluten-free, use a 1:1 gluten-free all-purpose flour blend. For dairy-free, use a neutral-flavored oil instead of butter for the batter and pan, and a non-dairy milk. For the filling, use a dairy-free cheese alternative or simply omit it—the fresh herbs will still provide tons of flavor.
Why did my first crepe turn out poorly?
This is so common! The first crepe often soaks up excess oil from a new pan or is cooked on a slightly uneven temperature as the pan heats. It’s essentially a test run to gauge the right amount of batter and heat. Don’t be discouraged—the second one is almost always perfect. Just adjust the heat if needed and keep going!
Turkey Sausage And Egg Crepes
Make these easy Turkey Sausage and Egg Crepes for a protein-packed, elegant brunch. Perfect for weekends or make-ahead meals. Get the simple recipe 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 the pan)
-
1/4 tsp salt
For the Filling
-
450 g mild or spicy Italian turkey sausage (casings removed)
-
6 large eggs
-
2 tbsp whole milk or cream
-
1 tbsp olive oil
-
1 small yellow onion (finely diced)
-
1 red bell pepper (finely diced)
-
75 g shredded Gruyère or sharp cheddar cheese
-
2 tbsp fresh chives (chopped)
-
1 tbsp fresh parsley (chopped)
-
salt and black pepper (to taste)
Instructions
-
Make the crepe batter. Combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt in a blender. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You shouldn’t see any lumps. Let the batter rest at room temperature while you prepare the filling. This waiting period is a perfect time to get your filling ingredients prepped and ready to go.01
-
Cook the turkey sausage and vegetables. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until they begin to soften, about 4-5 minutes. Add the turkey sausage (casings removed) and use a wooden spoon to break it up into small crumbles. Cook until the sausage is browned and cooked through, about 6-8 minutes. Once cooked, transfer the sausage and veg mixture to a bowl, leaving any excess grease behind in the pan.02
-
Scramble the eggs. In a medium bowl, whisk the 6 eggs with the 2 tablespoons of milk or cream, and a good pinch of salt and pepper until they are frothy and uniform. Using the same skillet (wiped clean if there's a lot of grease), cook the eggs over low heat. Stir gently and constantly with a spatula until they form soft, creamy curds. They should still look a little wet—remember, they’ll keep cooking off the heat. Immediately fold in the cooked sausage mixture, most of the shredded cheese (reserve a little for topping), and the fresh herbs.03
-
Cook the crepes. Heat your non-stick crepe pan or skillet over medium heat. Lightly brush with melted butter. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to swirl the batter into a thin, even layer that covers the bottom. Cook for about 1-2 minutes, until the edges look lacy and you can easily lift the edge with your spatula. The top should look set and dry. Flip and cook for another 30-60 seconds on the other side until lightly golden. Transfer to a plate and repeat with the remaining batter.04
-
Assemble and serve. To assemble, place a warm crepe on a plate. Spoon a generous line of the turkey sausage and egg filling down the center. Fold the two sides over the filling, almost like a burrito, or simply roll it up. Sprinkle with the remaining cheese and a few extra fresh chives. Serve immediately while everything is warm and delightful.05
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