I am not quite sure where we came up with this recipe, a magazine or a food show, but it is and continues to be one of my favorite breakfast crepes. It is savory with a little sweet from the apple compote. The combination of the sausage and Boursin Cheese is delicious.
Crepes - recipe below
Sausages (I get the larger size ones from New Seasons) cooked
1 package Boursin Cheese
2 Apples, peeled, seeds removed and cut into chunks
cinnamon to taste
1/2 cup sugar
1/2 Cup Flour
2 Tbs Sugar
1 Cup Milk
1 Tbs butter (melted)
1/4 tsp salt
This Recipe makes about 3-4 of the 10" pancakes or two servings
Use a "10-12" round non-stick skillet or frying pan.
First lightly beat the egg in a medium sized bowl, then add sugar, milk, salt and flour, mix well, melt the butter in the frying pan (or skillet) then while stirring the mixture add melted butter to it, continue mixing until there are no lumps, don't forget to scrape the sides of the bowl.
Once the batter is well mixed, then over medium heat pour just enough batter in the pan to cover the bottom of the pan, cook until the top of it is "dry" then flip the pancake. This takes a fair amount of finesse, as the pancake is large and not very 'tough'.
Get the spatula underneath the pancake and make sure that all around the pancake is loose first, then quickly flip it. After the flip, shake the pan a bit to get the pancake flat
Cook each one for about 30 seconds only after the flip. Slide the finished pancake out onto a dinner plate.
Combine the apples, sugar and cinnamon in a pan and cook till tender
On each crepe include a smear of Boursin Cheese and a sausage, roll up and serve with the apple Chutney on top.