Sunday, September 19, 2010

Breakfast Crepes with Country Gravy

Earlier this summer we spent a week cooking for the leaders at our church's girls camp.  One morning, we started to prepare breakfast and I had a hankering for something salty.  We'd had a lot of fruit with every meal, and I was tired of the sweet.  On the fly, I decided to experiment and throw something we hadn't planned on together - hoping it would work.  

Every now and then I still get comments about how delectable it was.  My husband has asked for it a couple of times, so we tag teamed it this morning - he made the crepes/swedish pancakes, and I the filling and sauce.  Note that the gravy in this photo is a basic white sauce.  The recipe below is for a country gravy...which really completes this dish (er, I mean to say 'don't try it with a white just isn't as good..the sausage really makes it amazing'). 

1 recipe for Swedish Pancakes prepared (but not rolled with sugar)
1/2 red onion, thinly sliced
6 large mushrooms - sliced
1 c. sliced red, yellow, orange bell peppers
1 garlic clove, diced

Country gravy (see below)

Slice veggies.  Spray cooking spray in the bottom of a frying pan, and heat, then veggies &  garlic.  Spray with cooking spray, add coarsely ground pepper.  Sauté until veggies are tender but still slightly crisp.   Add a few dashes of salt.
Remove cooked veggies from frying pan and place in center of crepe/swedish pancake.  Roll, and cover with country gravy (below). 

Country gravy
1 lb. ground sausage meat
4 - 6 c. milk
1/4 - 1/2 c. flour
1/4 c. coarsely chopped onion

Brown sausage and onions until thoroughly cooked.  Do NOT drain grease.
Add flour, and gently toss until sausage is coated.

Slowly add milk, stirring constantly.  Stirring constantly, cook over medium heat until mixture comes to a boil.  Allow to boil for 1 minute, then reduce heat.  Continue to stir as sauce begins to thicken.  Season with salt and pepper to taste.
Pour over crepe/swedish pancake
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