Savory Herb, Sausage and Cheese Crepes

Ingredients

• 3 units Large eggs (L size eggs, at room temperature)
• 1 tablespoon Granulated sugar (about 12 g)
• 1 teaspoon Fine salt (about 5 g)
• 400 ml Whole milk (3.5 % fat milk)
• 20 ml Neutral oil (rapeseed or sunflower oil)
• 200 g All‑purpose flour (sift before incorporation)
• 10 g Fresh chives (a handful, finely chopped)
• 150 g Sausage (chipolata type or other charcuterie) (very finely grated)
• 100 g Grated cheese (cheddar + mozzarella) (half‑and‑half mix)

Instructions

1. Mix eggs, sugar and salt

   Crack the 3 eggs into the bowl, add 1 tablespoon of sugar and 1 teaspoon of salt, then beat like an omelette until the mixture is homogeneous.

   Time: PT2M

2. Incorporate the milk (first half) and oil

   Pour 200 ml of milk over the egg mixture, add 20 ml of neutral oil and whisk gently.

   Time: PT3M

3. Sift the flour

   Sift 200 g of flour into the bowl to avoid lumps, then quickly fold into the batter.

   Time: PT4M

4. Add the remaining milk and smooth the batter

   Pour the remaining 200 ml of milk and whisk until you obtain a fluid batter without lumps.

   Time: PT2M

5. Incorporate herbs, cheese and sausage

   Add the chopped chives, 100 g grated cheese (cheddar + mozzarella) and the grated sausage, mix gently to distribute evenly.

   Time: PT3M

6. Heat the pan

   Place the crepe pan over medium‑low heat and let it warm until it reaches about 180°C.

   Time: PT4M

   Temperature: 180°C

7. Cook the first side

   Pour a ladle of batter, spread it evenly, let cook until the edges lift (about 3 minutes).

   Time: PT3M

   Temperature: 180°C

8. Flip and cook the other side

   Use the spatula to flip the crepe and cook another 3 minutes until golden brown.

   Time: PT3M

   Temperature: 180°C

9. Repeat until batter is exhausted

   Repeat steps 7‑8 with the remaining batter. You can use two pans simultaneously to save time.

   Time: PT12M

   Temperature: 180°C

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Large eggs: M size eggs (2.5 units)
• Instead of Granulated sugar: Cane sugar, Sweetener
• Instead of Fine salt: Sea salt
• Instead of Whole milk: Semi‑skimmed milk, Unsweetened almond milk
• Instead of Neutral oil: Melted butter (20 g)
• Instead of All‑purpose flour: T55 wheat flour
• Instead of Fresh chives: Parsley, Herbes de Provence, Cilantro
• Instead of Sausage (chipolata type or other charcuterie): Smoked salmon (100 g), Canned tuna (100 g)
• Instead of Grated cheese (cheddar + mozzarella): Emmental, Gruyère, Raclette cheese

Equipment Needed

• Large mixing bowl
• Whisk
• Sieve
• Cheese grater
• Ladle or tablespoon
• Crepe pan (or non‑stick pan)
• Spatula (for flipping)
• Blender (optional) (optional)
• Measuring cup (ml)
• Measuring spoon (tsp / tbsp)

Critical Steps — Do Not Skip

• Beat the eggs with the sugar and salt until homogeneous
• Sift the flour to avoid lumps
• Heat the pan to the right temperature (≈180°C)
• Flip the crepe at the right moment to avoid tearing

Chef Tips from the Video

• Using a blender for 10 seconds gives an ultra‑smooth batter.
• Replace the oil with clarified butter for more flavor.
• Add a pinch of ground black pepper with the herbs to brighten the taste.

Troubleshooting

Storage

Refrigerator: Store the crepes in an airtight container, cover with plastic film – up to 2 days.

Freezer: Stack the crepes between two sheets of parchment paper, place in a freezer bag – up to 1 month.

Room temperature: Consume within 2 hours of cooking if left at room temperature.

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator; it lasts 24 h.
• Cooked crepes can be reheated in a pan or microwave before serving.