Wednesday, January 14, 2015

Breakfast Pigs in a Blanket (Sausage in Crepes)


 
I was watching one of my favorite Food Network Shows, The Sandwich King, and he made this recipe.  I immediately knew I would ask my husband to make it for me the following weekend.  I cook during the week and hubby is my weekend Chef.  I love Pigs In a Blanket and this looked delicious!

I used Chicken Breakfast Sausage to make it a bit healthier.  It is served with an Apple, Blueberry Chutney which hubby made with his own spin.  It was very tasty and will be on our weekend breakfast rotation!

For the Crepes

3 large eggs
1 cup all-purpose flour
1 cup milk
2 tablespoons sugar
2 teaspoons melted butter
1 large pinch salt

Breakfast Sausages of your choice
Mascarpone Cheese
2 Apples, we used Honeycrisp
Chutney
4 TBL Butter
Cinnamon
Nutmeg
1/4 cup water
3 TBL Sugar
2 cups diced Apples
handful of Blueberries
2 TBL Orange Juice
Cook the above ingredients till softened

For the crepe: In a medium mixing bowl, whisk the eggs until smooth. Add the flour in parts, then slowly add the milk, sugar, melted butter and salt. Let rest for 30 minutes.

Add 1/2 cup of the batter to a 12-inch nonstick skillet and cook crepe on one side for 2 to 3 minutes before flipping. Repeat for the remaining batter.

For the sausage: Heat an oiled cast-iron pan over medium heat and brown the sausage on all sides until cooked through, about 8 minutes, then remove and reserve. 

For the sandwich build: Lay out the warm crepes and place a sausage in the center, add a dollop of Mascarpone on top and roll like a pig in a blanket. Place some apple compote on top.



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