Savory Southwestern Crepes

Ingredients

• Servings: 7
• 1 pound ground lamb sausage
• 1 small onion, diced
• 1 red bell peppers, seeded and diced
• 2 cups fresh mushrooms, sliced
• 1/4 cup cilantro, finely chopped
• 5 eggs
• 6 egg whites
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 6 egg yolks
• 3/4 cup butter
• 2 lemons, juiced
• 1 cup all-purpose flour
• 1 egg
• 2 cups milk
• 1 pinch paprika, for garnish
• 1 (16 ounce) jar salsa

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a large skillet, cook sausage over medium heat. when sausage is half cooked through, drain off most of the fat. add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. remove sausage and vegetables from pan, leaving a slight coating of oil.
• whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. return skillet to medium-high heat and pour in egg mixture. cook, stirring occasionally, until eggs are set. remove from heat but keep warm.
• in a double boiler, over medium heat, combine egg yolks, butter and lemon juice. whisk continuously (watch the heat or it will curdle). remove from burner when butter has completely melted.
• in a mixing bowl, whisk together flour, egg and milk. pour mixture through a fine sieve to eliminate lumps. heat a non-stick crepe pan on medium-high heat. spray with cooking spray and pour about 1/3 cup of batter in the pan. rotate the pan to spread a paper thin amount of batter around the pan. flip when it starts to bubble and cook until golden on both sides. repeat until all batter is used.
• to assemble: place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. top with hollandaise sauce and sprinkle with a little paprika. serve with a scoop of salsa on the side.