Crêpes with Scrambled Eggs Sausage (Printable Version)
Buttery crêpes, creamy scrambled eggs, and juicy sausage—ideal for brunch or leisurely mornings.
# What You'll Need:
→ Crêpe Batter
01 -
120g all-purpose flour
02 -
2 large eggs
03 -
360ml whole milk
04 -
2 tablespoons unsalted butter, melted
05 -
1/4 teaspoon salt
06 -
1/2 teaspoon vanilla extract (optional)
07 -
Butter or oil, for greasing the pan
→ Scrambled Eggs
08 -
4 large eggs
09 -
2 tablespoons milk or cream
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
1 tablespoon unsalted butter
→ Sausage
13 -
4 breakfast sausages
14 -
Oil or butter, for frying
→ For Serving
15 -
Fresh herbs, such as thyme or parsley
# Steps To Follow:
01 -
In a large bowl, whisk together the flour, eggs, milk, melted butter, salt, and optional vanilla extract until smooth and free of lumps.
02 -
Allow the crêpe batter to rest for 15–30 minutes to achieve a more delicate texture.
03 -
Heat a lightly buttered non-stick skillet over medium heat. Pour approximately 60ml of batter into the pan, swirling to coat the base evenly. Cook for 1–2 minutes until the edges lift and the underside is golden. Flip and cook for 30 seconds more. Repeat with remaining batter and stack finished crêpes on a plate.
04 -
Heat a small amount of oil or butter in a skillet over medium heat. Add the breakfast sausages and cook for 8–10 minutes, turning occasionally, until browned and cooked through.
05 -
Whisk eggs with milk or cream, salt, and pepper in a bowl. Melt butter in a non-stick pan over low heat. Pour in the eggs and stir gently with a silicone spatula until just set and creamy. Remove from heat before eggs are fully set to ensure softness.
06 -
Arrange 2–3 folded or rolled crêpes on each plate. Add a generous portion of scrambled eggs and two sausages per serving. Garnish with fresh herbs if desired.
# Notes and Tips:
01 -
For a savory profile, omit vanilla extract from the batter and incorporate chopped fresh herbs for added flavor.
02 -
Stack crêpes between layers of parchment paper to prevent sticking if made ahead.
03 -
Scrambled eggs remain most tender when cooked slowly over low heat and removed just before fully set.
04 -
Sautéed mushrooms or grated cheese can be added to the crêpes for variation.