These Turkey Sausage and Peppers Crepes are wonderfully comforting and versatile. Filled with savory turkey sausage, sweet bell peppers, and melted cheese, they make an elegant yet satisfying meal. Perfect for brunch, dinner, or meal prep, these crepes are sure to impress.
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Why You’ll Love This Turkey Sausage and Peppers Crepes
- Any meal fit: Perfect for brunch, lunch, or dinner.
- Meal prep friendly: Components store separately for easy assembly.
- Flavor harmony: Savory sausage, sweet peppers, and melty cheese.
- Fun to serve: Hands-on folding feels special every time.
Ingredients & Tools
For the crepe batter:
- 200 g all-purpose flour
- 2 large eggs
- 480 ml whole milk
- 2 tbsp melted unsalted butter
- 1/4 tsp salt
For the filling:
- 450 g mild Italian turkey sausage (casings removed)
- 1 large yellow onion (thinly sliced)
- 2 bell peppers (mixed colors, sliced)
- 2 cloves garlic (minced)
- 120 ml chicken broth
- 1 tsp dried oregano
- 150 g shredded mozzarella
- 2 tbsp olive oil
- salt and black pepper to taste
For garnish (optional):
- Fresh parsley or basil, grated Parmesan cheese, red pepper flakes
Tools: 8-inch nonstick skillet or crepe pan, blender or whisk, mixing bowls, spatula, second skillet for filling
Notes: Whole milk adds richness; turkey sausage keeps it light; chicken broth creates a moist pan sauce.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 20 g |
| Carbs: | 34 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. After mixing, cover your crepe batter and let it sit for at least 20–30 minutes. This allows the flour to fully hydrate and gives you more tender, less rubbery crepes.
- Choose your sausage wisely. Mild Italian turkey sausage is my top pick for its balanced seasoning. If you use sweet or hot, just adjust other spices accordingly.
- Slice your veggies evenly. Try to cut the onions and peppers into similar thickness so they cook at the same rate. You want them soft and sweet, not crunchy or burnt.
- Don’t skip the nonstick. A good nonstick skillet or well-seasoned crepe pan makes flipping so much easier. If the first crepe sticks, just adjust the heat or add a tiny bit more butter.
How to Make Turkey Sausage and Peppers Crepes
Step 1: Make the crepe batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on medium speed until the batter is completely smooth—you shouldn’t see any lumps. Alternatively, you can whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 20 minutes. This waiting time is key for soft, pliable crepes.
Step 2: Cook the crepes. Heat your nonstick skillet over medium heat. Lightly brush with butter or oil. Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl to coat the bottom evenly. Cook for about 1–2 minutes, until the edges look dry and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30–60 seconds. Stack cooked crepes on a plate, with parchment paper between if sticking is a concern.
Step 3: Prepare the filling. In a large skillet, heat olive oil over medium-high heat. Add the turkey sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through—about 6–8 minutes. Remove the sausage from the skillet, leaving about 1 tbsp of drippings.
Step 4: Sauté the vegetables. In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, until they begin to soften and caramelize—about 8–10 minutes. You’ll notice they’ll become fragrant and slightly golden at the edges. Add the minced garlic and dried oregano, and cook for one more minute until fragrant.
Step 5: Combine and simmer. Return the cooked sausage to the skillet with the vegetables. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until the liquid reduces slightly. Season with salt and black pepper to taste. The filling should be moist but not soupy.
Step 6: Assemble the crepes. Lay a crepe flat on a clean surface. Spoon about 1/3 cup of the sausage and pepper filling onto the lower third of the crepe. Sprinkle with a little shredded mozzarella. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly like a burrito.
Step 7: Warm and serve. You can serve them immediately, or place the assembled crepes seam-side down in a baking dish and warm in a 175°C oven for 5–10 minutes until the cheese melts. Garnish with fresh herbs, Parmesan, or red pepper flakes if desired.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Reviving: Reheat gently in a skillet or microwave with a damp paper towel.
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.
- Roasted asparagus or green beans — A side of tender-crisp veggies adds color and makes the meal feel complete.
- Garlic roasted potatoes — For a truly hearty spread, these crispy potatoes are a crowd-pleasing addition.
Drinks
- A dry white wine like Sauvignon Blanc — Its crisp acidity balances the savory sausage and creamy cheese.
- Sparkling water with a twist of lime — Refreshing and light, it cleanses the palate between bites.
- Iced herbal tea — A cool, slightly sweet mint or peach tea complements the meal without overpowering it.
Something Sweet
- Lemon sorbet — After a savory crepe, this bright, tart dessert is incredibly refreshing.
- Fresh berry salad with a hint of mint — Sweet, juicy berries provide a light and healthy finish.
- Dark chocolate truffles — Just one or two rich, decadent bites are the perfect ending.
Top Mistakes to Avoid
- Overfilling the crepes. It’s tempting to pack in as much filling as possible, but too much will cause the crepes to tear or burst when you roll them. A little goes a long way.
- Using high heat for the crepes. If the pan is too hot, the batter will set too quickly and you won’t be able to swirl it thin. You’ll end up with thick, uneven crepes. Medium heat is your friend.
- Skipping the broth deglaze. That bit of chicken broth lifts the flavorful browned bits from the pan and adds moisture to the filling. Without it, the mixture can be a bit dry.
- Not letting the filling cool slightly. If the filling is piping hot when you assemble, it can make the crepes soggy or too difficult to handle. Let it cool for 5 minutes off the heat.
Expert Tips
- Tip: Make crepe batter the night before. You can prepare the batter, cover it, and refrigerate overnight. This not only saves time but can actually improve the texture. Just give it a quick stir before using.
- Tip: Use a ladle for consistent crepes. A 1/4-cup ladle or measuring cup helps you pour the same amount of batter each time, so all your crepes come out the same size and thickness.
- Tip: Customize the filling heat. Love spice? Add a pinch of red pepper flakes to the sausage as it cooks, or use hot Italian turkey sausage. You control the kick.
- Tip: Keep cooked crepes warm. If you’re making a full batch, place them on a baking sheet in a low oven (about 120°C) while you finish cooking. They’ll stay soft and pliable.
FAQs
Can I make these crepes gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Look for one that includes a binder like xanthan gum, which helps mimic the structure that gluten provides. The batter might be a touch thicker, so you may need to add a tablespoon or two more milk to get the right pouring consistency.
What’s the best way to reheat leftover crepes?
For the best texture, reheat them gently. Place crepes on a microwave-safe plate, cover with a damp paper towel, and microwave in 20-second bursts until warm. Alternatively, warm them in a skillet over low heat for a minute or two on each side. This helps them stay soft rather than rubbery.
Can I use chicken or pork sausage instead?
Of course! The recipe is very adaptable. Mild Italian chicken sausage works beautifully, and pork sausage will give you a richer, more traditional flavor. Just keep in mind that pork sausage may release more fat, so you might want to drain a little before adding the vegetables.
How do I prevent my crepes from tearing?
Tearing usually happens if the crepes are too thin or you’re handling them while they’re too hot. Make sure your batter isn’t overly thin—it should coat the back of a spoon. Also, let crepes cool for a minute before filling. If a small tear happens, don’t worry—just place that side down when rolling.
Can I freeze assembled crepes?
Yes, but with a little care. Assemble the crepes, let them cool completely, then wrap each one individually in plastic wrap and place in a freezer bag. They’ll keep for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven or skillet.
Turkey Sausage And Peppers Crepes
Make delicious Turkey Sausage and Peppers Crepes for a savory, elegant meal. Perfect for brunch or dinner. Get the easy, step-by-step recipe now!
Ingredients
For the crepe batter:
-
200 g all-purpose flour
-
2 large eggs
-
480 ml whole milk
-
2 tbsp melted unsalted butter
-
1/4 tsp salt
For the filling:
-
450 g mild Italian turkey sausage (casings removed)
-
1 large yellow onion (thinly sliced)
-
2 bell peppers (mixed colors, sliced)
-
2 cloves garlic (minced)
-
120 ml chicken broth
-
1 tsp dried oregano
-
150 g shredded mozzarella
-
2 tbsp olive oil
-
salt and black pepper (to taste)
For garnish (optional):
-
Fresh parsley or basil
-
grated Parmesan cheese
-
red pepper flakes
Instructions
-
Make the crepe batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on medium speed until the batter is completely smooth—you shouldn’t see any lumps. Alternatively, you can whisk vigorously by hand in a large bowl. Let the batter rest at room temperature for at least 20 minutes. This waiting time is key for soft, pliable crepes.01
-
Cook the crepes. Heat your nonstick skillet over medium heat. Lightly brush with butter or oil. Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl to coat the bottom evenly. Cook for about 1–2 minutes, until the edges look dry and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30–60 seconds. Stack cooked crepes on a plate, with parchment paper between if sticking is a concern.02
-
Prepare the filling. In a large skillet, heat olive oil over medium-high heat. Add the turkey sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through—about 6–8 minutes. Remove the sausage from the skillet, leaving about 1 tbsp of drippings.03
-
Sauté the vegetables. In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, until they begin to soften and caramelize—about 8–10 minutes. You’ll notice they’ll become fragrant and slightly golden at the edges. Add the minced garlic and dried oregano, and cook for one more minute until fragrant.04
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Combine and simmer. Return the cooked sausage to the skillet with the vegetables. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until the liquid reduces slightly. Season with salt and black pepper to taste. The filling should be moist but not soupy.05
-
Assemble the crepes. Lay a crepe flat on a clean surface. Spoon about 1/3 cup of the sausage and pepper filling onto the lower third of the crepe. Sprinkle with a little shredded mozzarella. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly like a burrito.06
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Warm and serve. You can serve them immediately, or place the assembled crepes seam-side down in a baking dish and warm in a 175°C oven for 5–10 minutes until the cheese melts. Garnish with fresh herbs, Parmesan, or red pepper flakes if desired.07
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