Sometimes leftovers are a sad reminder to go grocery shopping. Other times, they result in wonderfully bizarre combinations. These crepes are the second, I promise. Using the savory flavors in Andouille sausage and complementing them with creamy goat cheese and sweet honey, this is a flavor bomb that is surprisingly easy to make.
Savory Sausage Crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
splash of vanilla extract
honey to taste
*Crepe recipe based off Alton Brown’s no fail recipe. Seriously, this recipe is fool proof.*
Whisk together eggs, milk, water, flour, butter, & vanilla extract. Keep going until there aren’t any lumps left. Set aside for 1 hr to make sure the bubbles rise (this will keep the crepe cooking evenly later).
Once the batter is ready, set a non-stick pan on medium heat. Dole out enough batter to swirl around the pan- this will take a bit of practice to figure out the right amount. Get ready to flip once you see the crepe “sweating”. If it’s ready, you should be able to flip it in the air without any problems. Also, mastering crepe flipping makes you one hell of a kitchen ninja. Set your crepe stack aside to prep the filling.
Once you’ve sweated your crepes and self over said crepes, it’s all nice and easy sailing from here. Andouille sausages are great, because they come precooked! You just need to fry the slices in a bit of oil over medium heat to crisp them up. With the sausages done, fill each crepe with sausage, a sprinkling of goat cheese, and finishing with a drizzle of honey.