Sausage Crepesadillas

Sausage Crepesadillas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups whole milk

  • 2

    large eggs

  • ¾

    cup flour

  • tsp. salt

  • 12

    ounces sweet Italian sausage, casings discarded

  • 2

    Tbl. butter

  • ½

    red onion, thinly sliced

  • ½

    cup shredded Mexican cheese blend

  • ½

    cup packed cilantro leaves

  • ½

    cup salsa

Directions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Using a blender, mix the milk, eggs, flour and salt for 1 minute. In a large nonstick skillet, cook the sausage over medium high heat; transfer to a bowl. Add 2 tsp. butter and the onion to the skillet and cook until softened; transfer to the bowl. Wipe out the skillet. In the skillet, heat 1/2 tsp. butter over medium heat. Pour 1/3 cup batter into the pan, swirling, and cook until golden. Flip and cook for 1 minute more. Transfer to the prepared baking sheet. Repeat with the remaining butter and batter to make a total of 8 crepes. Divide the cheese, sausage-onion mixture, cilantro and salsa among 4 of the crepes. Top with the remaining crepes and bake until the cheese has melted, about 5 minutes. Cut into quarters.


Nutrition

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