Savory Breakfast Burrito Crêpes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Thin crêpes filled with spiced Italian sausage and caramelized onions. Cheese melted inside. Salsa adds tang. Crispy on outside. Sour cream balances heat. Quick cook. Easy fold. Breakfast or brunch plate. Uses simple pantry staples with a twist of chipotle in the filling. Changes portion sizes and times slightly from original. Two ingredients swapped to smoked gouda and chipotle salsa. Flavors smoky and spicy instead of mild tangy. Crêpes cooked in olive oil instead of butter. Total cook time close to an hour.
Prep:
22 min
Cook:
32 min
Total:
54 min
Servings:
4 servings
#breakfast
#brunch
#crêpes
#Italian sausage
#smoked gouda
#chipotle
#easy cooking
Eggs, flour, milk. Blend quick, restless batter. Thin sheets cook fast. Golden edges curling. Crumbled chipotle sausage sizzles in pan with sweet onion. Thick salsa bubbles down to sticky rich. Cheese shredded sharp and smoky waits its turn. Each crêpe loaded, folded tight like a secret parcel. Olive oil crisps outer shells to lace of crisp and soft beneath. Sour cream cools bite with smooth ribbon. Spicy warmth balanced by silky milk in batter. Making breakfast turns bold. Pancakes reinvented with jazz and depth. Chipotle pushes heat, smoked gouda pulls depth. Technique in motion. Fold, cook, serve immediate. Brunch chaos tamed by kitchen rhythm.
Ingredients
Crêpes
- 1 egg large
- 210 ml (7/8 cup) whole milk
- 135 ml (1/2 cup + 1 tbsp) all-purpose flour
- 1.5 ml (1/3 tsp) sea salt
- Olive oil for cooking
Filling
- 1 medium white onion chopped
- 50 ml (3 tbsp + 1 tsp) olive oil
- 200 g (7 oz) chipotle-spiced Italian sausage casing removed
- 180 ml (3/4 cup) chipotle salsa
- 260 ml (1 cup + 3 tbsp) smoked gouda grated
- Sour cream to garnish
About the ingredients
Eggs bring moisture and structure for crêpes, milk thins batter for spreadability. Reduced flour slightly to balance hydration. Salt accentuates flavors. Replaced butter with olive oil for crispy, less rich crust. Onion caramelizes slowly for sweetness, mellowing chipotle heat in sausage. Changed basic Italian sausage for chipotle-spiced to add smoky kick. Salsa swap introduces smoky pepper notes. Cheese swap from cheddar to smoked gouda sharpens profile with creamy melt and subtle smoke. Sour cream finish cuts through fat and spice, balancing mouthfeel. Ingredient ratios tweaked to maintain batter consistency and filling volume for easy rolling and browning.
Method
Crêpes
- 1. Blend egg, milk, flour, salt in blender till smooth batter forms. Rest 10 minutes. Batter consistency slightly thinner than usual.
- 2. Heat 22 cm (8.5 inch) nonstick pan. Brush olive oil lightly. Pour about 65 ml batter per crêpe. Thin, even spread. Cook 1.5-2 minutes each side till golden edges form. Don't overcrowd. Stack crêpes in plate and cover to keep warm.
Filling
- 3. Warm half oil in skillet. Sauté onion till translucent, 6-7 minutes. Add sausage, crumble and brown gently for 5 minutes. Pour chipotle salsa in, simmer 4-5 minutes till thick but not dry. Remove heat.
- 4. Arrange each crêpe flat. Spoon filling in center lengthwise. Sprinkle shredded smoked gouda atop sausage mixture. Fold two sides inward creating burrito shape.
- 5. In pan, add remaining olive oil, medium heat. Brown folded crêpes 2-3 minutes per side until cheese melts internally, outsides crisp nicely.
- Serve hot. Dollop sour cream on top or alongside. Extra salsa for dipping.
Cooking tips
Start with well-blended batter, rest to relax gluten, letting crêpes stay tender but firm. Use nonstick pan lightly oiled to get thin even crêpes. Adjust heat - too hot burns edges; medium-heat for controlled browning. Cook crêpes thinly, about 1.5 to 2 minutes each side, less batter than usual for more pliability. Filling cooks in stages; onions first to develop soft sweetness, sausage next to brown evenly without drying, then salsa to deglaze and reduce moisture. Timing altered slightly to allow slower caramelization for depth. Assemble with filling centered, fold sides for sturdy burrito shape holding melted cheese inside. Final crisping steps done over medium heat to melt cheese but avoid burning crêpes. Serve immediately with garnishes to contrast spicy smoky filling.
Chef's notes
- 💡 Batter consistency key. Slightly thinner than usual crêpes. Use blender for smooth mix. Rest at least 10 minutes. Gluten relaxes. Makes crepes tender but sturdy. Pour about 65 ml per crepe. Spread thin evenly. Watch heat medium. Too hot burns edges quick. Olive oil for cooking. Brushing pan light. Avoid pooling oil. Stack cooked crepes covered to keep warm.
- 💡 Onions need low heat long caramelize. 6-7 minutes till translucent, soft sweetness. Use half olive oil here. Start first. Add sausage after. Break up small pieces. Brown gently 5 minutes. Avoid drying out. Add chipotle salsa last. Simmer 4-5 minutes. Reduce moisture but not dry. Thick yet saucy for filling. Flavor layers develop in stages. Each step matters.
- 💡 Filling placement critical. Spoon lengthwise center. Leave edges clean for folding. Generous shredded smoked gouda on top. Folding two sides inward locks filling tight. Creates burrito shape, holds cheese inside. Not too thick to fold or tear. Handle crepes gently. Final browning pan medium heat with remaining olive oil. 2-3 minutes per side. Brown outsides crisp and cheese melts interior. Timing balances texture and filling warmth.
- 💡 Swap butter for olive oil in crepes and browning. Adds crispness without heaviness. Olive oil more stable at medium heat. Enhances crust with delicate crunch. Prevents sogginess. Crêpes delicate but firm. Cheese melts creamy, smoky notes from gouda replace traditional cheddar. Chipotle sausage and salsa give smoky heat punch. Each flavor layered - follow ingredient changes for best result.
- 💡 Serve hot immediately. Sour cream dolloped warms tongue, cuts fat and heat. Offers balance. Extra salsa on side for dipping. Avoid letting folded crêpes sit too long. Cheese cools and hardens. Crust softens if resting. Best texture and flavor straight from pan. Use nonstick pans for easiest release and browning. Adjust batter thickness slightly for altitude or ingredient variances.
Common questions
How thin should batter be?
Thinner than normal crepe batter. Makes crepes pliable but holds filling. Resting helps gluten relax. Important for easy folding without tears. Adjust milk or flour slightly if too thick or thin. Smooth mix needed.
Can I use other sausage types?
Yes but flavor differs. Chipotle sausage adds smoky heat. Sweet or mild Italian changes profile. Substitute with spicy chorizo for different kick. Browning time similar. Adjust salsa to balance flavors or use milder versions.
What if cheese doesn’t melt inside?
Use grated smoked gouda fine shredded. Larger chunks take longer. Final pan browning medium heat key. Don’t rush. Cover pan briefly if needed but avoid soggy crust. Cheese melts better with residual heat inside folded crepe.
How to store leftovers?
Wrap burrito crêpes airtight. Refrigerate up to 2 days. Reheat in skillet low heat to crisp outside, melt cheese again. Microwave makes crepes soft, lost crispness. Freeze wrapped for 1 month. Thaw before reheating.
