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Sausage Southwestern Crepes With Hollandaise Sauce

  • Serves 6-8.


  • 1 lb. ground pork sausage
  • 1 small onion, diced
  • 1 red bell pepper, 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
  • 1 (16-oz.) jar salsa


Note: This one takes some time but is certainly worth it.

In 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 light 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. Salt and pepper to taste. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.

In double boiler, over medium heat, combine 6 egg yolks, butter, and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.

In mixing bowl, whisk together flour, one egg, and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a nonstick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in 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 spoonful of salsa on the side.

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