Sausage and Mushroom Crepes with Gruyere Cheese Sauce

Print Recipe

5 from 5 votes

Sausage and Mushroom Crepes with Gruyere Cheese Sauce

Light fluffy crepes stuffed with sausage, mushrooms and spinach nestled in a savory Gruyere cheese sauce

Prep Time40

Cook Time20

Total Time1

Course: Breakfast, Entree

Cuisine: French, International

Servings: crepes

Calories: 651kcal

Author: Anecia Hero

Equipment

Non-stick skillet 6-8"
Food Processor (optional)
Parchment paper

Ingredients

Crepe Filling

1 lb. sausage
2 lbs. mushrooms
1 cup finely chopped yellow onion
4 cups fresh spinach
½ teaspoon ground sage
1 stick unsalted butter
3 tablespoons fresh lemon juice
¼ cup shredded Gruyere or Swiss cheese
½ tsp. salt
¼ tsp. black pepper

Crepe Batter Ingredients

spray oil for skillet
1½ cups all purpose flour
1⅓ cup milk
3 large eggs , lightly beaten
½ tsp. salt

Cheese Sauce

1 stick butter, unsalted
½ cup all purpose flour
2½-3 cups milk
¾ cup shredded Gruyere or Swiss cheese
2 tablespoons Dijon mustard
salt and pepper to taste

Instructions

Prep

Shred Cheese: you need a total of 12 ounces (1½ cups) of shredded cheese:
¾ cup for the sauce
¼ cup for the filling
½ cup for garnish
Clean mushrooms with damp paper towel; remove stems; pulse in food processor to small pieces; chop onions; set aside
2 lbs. mushrooms, 1 cup finely chopped yellow onion

Cook the Filling

In one skillet, brown sausage until no pink is visible; add onions and cook 5-7 minutes; drain, return pan to low heat, add ground sage; season with salt and pepper to taste
1 lb. sausage, 1 cup finely chopped yellow onion, ½ teaspoon ground sage, ½ tsp. salt, ¼ tsp. black pepper
In a second skillet, melt butter, add chopped mushrooms and lemon juice; cook 7 minutes until mushrooms are tender
2 lbs. mushrooms, 1 stick butter, unsalted, 3 tablespoons fresh lemon juice
Add cooked mushrooms to the sausage pan; add ¼ cup shredded cheese to the skillet; combine well
¼ cup shredded Gruyere or Swiss cheese
Add raw spinach to sausage/mushroom mixture (by the handful, one at a time) until all spinach is incorporated into sausage mixture; season with salt and pepper
4 cups fresh spinach, ½ tsp. salt, ¼ tsp. black pepper, ¾ cup shredded Gruyere or Swiss cheese

Crepe Batter

In a large mixing bowl, combine flour, eggs, milk and salt
1½ cups all purpose flour, 3 large eggs, 1⅓ cup milk, ½ tsp. salt
Heat non-stick skillet and spray a light coat of oil on the pan; turn heat to medium
spray oil for skillet
Add ¼ cup of crepe batter to the warm skillet; spread batter out in pan by rotating pan over heat
Cook 1 minute or until the color of the crepe is consistent and opaque throughout
Place cooked crepe on parchment paper
Repeat process (yes, spray oil in the skillet before you cook each crepe)

Cheese Sauce

In a large saucepan, melt butter on medium heat; gradually sprinkle in flour; whisking constantly
1 stick unsalted butter, ½ cup all purpose flour
Gradually add two cups of milk, (one cup at a time) whisking constantly until smooth;
2½-3 cups milk
Add Dijon mustard and ¾ cup of shredded cheese to pan; continue to whisk
2 tablespoons Dijon mustard, ¾ cup shredded Gruyere or Swiss cheese
Add another cup of milk and continue to whisk
At this point, taste, season with salt and pepper and turn heat to low;
salt and pepper to taste
Ladle one cup of sauce in a 9 x 13 baking dish

Assemble the Crepes

Preheat oven to 350ºF
Put ¼ cup of the sausage/mushroom/spinach mixture in each crepe; roll it up and place the crepe seam side down in the baking dish
Ladle a little bit of sauce over the crepes and sprinkle a little shredded cheese on top
Cover with foil and bake 10-15 minutes; remove crepes from the oven, plate and drizzle a little more of the warm cheese sauce over the top
Garnish with remaining cheese and serve

Notes

A Note About Crepes:

Before you start this recipe, make a few crepes. Remember, they don't have to look perfect because you're going to roll them up. The first few crepes might come out bad, but don't quit. Once you get the hang of it, it's quick and easy.

Each crepe takes less than one minute.
Spray oil in non-stick skillet for each crepe; just a little spray oil, not a lot.

You can tell when the crepe is done by the color and feel:

The color of the crepe changes as it cookes and the bubbles go away (like making pancakes)
The crepe will easily come out of the skillet when the batter is cooked; use a spatula and if the crepe won't come out in the center, it's because the center isn't done yet. Don't force it--just wait a few seconds then nudge it again with the spatula.
Place each cooked crepe on parchment paper; do not stack the crepes on one another as they tend to stick together

Nutrition