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 sauce...it 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
salt
pepper

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

Swedish Pancakes or Crepes

My husband doesn't do very much cooking and has a limited repertoire.
This however, is one of his specialties, and he often caves into requests and gives me a morning off on Saturdays to make this for our kids.


6 eggs
1 1/2 c. flour
1 tsp. salt
2 T. sugar
2 1/2 c. milk

Blend in blender.
Pour very thin layer in greased (Pam) skillet over medium heat, roll around in pan so that it coats the pan. As the bubbles pop and it begins to look cooked (30 seconds - 1.5 minutes) turn onto other side. Slide onto another plate, fill, roll, and watch them instantly disappear.

Fill with any of the following: Butter, powdered sugar, jam, lemon zest mixed with sugar, lemon or lime juice, fresh fruit, ham and cheese, peanut butter, honey, cottage cheese, applesauce, syrup etc.

We generally just sprinkle powdered sugar into them, and then roll them up while they are still hot.

Note, these make a beautiful and sophisticated presentation filled with a mixture of 8 oz. cream cheese combined with a large packet of prepared instant pudding. Top with fresh fruit, berries, or a compote, a dollop of whipped cream, and a mint leaf for the full effect.