Alaskan Breakfast Crepe Recipe

Inspired by The Crepery

Time45m

Serves4

Cheese, eggs, reindeer sausage, sauteed mushrooms and onions

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Ingredients

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Ingredients

1 cups 00 bread flour

1 1/2 cups Milk

3 pieces Eggs

1/2 tsp Celtic sea salt

2 tbs Butter

7.05 oz (200 g) reindeer sausage

1 cups Mushrooms, sliced

1/2 cups onion, chopped

1 cups shredded cheese (cheddar or your choice)

to taste black pepper

Method

Directions

Make the Crepe Batter

In a mixing bowl, whisk together flour, milk, eggs, and salt until smooth. Let the batter rest for about 20 minutes.

Cook the Sausage

In a skillet over medium heat, add the reindeer sausage and cook until browned. Remove from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add butter. Once melted, add chopped onions and sliced mushrooms. Sauté until onions are translucent and mushrooms are tender.

Cook the Crepes

Heat a non-stick skillet over medium heat. Pour about 1/4 cup of crepe batter into the skillet, swirling to cover the bottom. Cook for 1-2 minutes or until the edges lift and the bottom is lightly golden. Flip and cook for another minute.

Assemble the Crepes

Place a crepe on a plate. Add a portion of the cooked sausage, sautéed mushrooms and onions, and a sprinkle of shredded cheese. Fold the crepe over the filling and serve warm.

Season and Serve

Season with black pepper to taste and enjoy your Alaskan Breakfast Crepe!