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Savory Southwestern Crepes recipe

7 servings

Ingredients:

1 pound ground pork 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

Instructions:

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.