Gourmet Crepes with Smoked Beef Sausages


2 cups SweetStacks Gourmet Pancake Mix (1 full batch) with 1 2/3 cups milk

16 Smoked Beef Sausages (fully cooked) Hillshire Farm Lit’l Smokies beef sausages

4 thin deli slices (4 ounces) mild cheese, such as Muenster or Monterey Jack

Cooking-oil spray

½ cup maple syrup, or to taste, for serving


Make gourmet crepes with the SweetStacks gourmet pancake mix using the Crepes Instructions.

Warm Smoked Beef sausage in frying pan or place the sausages on a micro-wave-safe plate, and microwave on high, covered with a paper towel, until warmed through, about 30 seconds to 1 minute. Set aside. Cut the slices of cheese in half and set aside.

Spray a nonstick griddle or extra-deep, 12-inch nonstick skillet with cooking-oil spray and place over medium-high heat. Sprinkle a few drops of water into the pan, and if it sizzles, the pan is hot enough. Pour ¼ cup of the crepe batter onto the hot pan and rotate the pan to form a thin crepe. Cook for about 45 seconds to 1 minute. When bubbles start to appear flip the crepe over and cook until lightly browned on the second side, about 15 seconds more. Reduce the heat as necessary to avoid overbrowning.

Remove the crepe to a dinner plate and place a piece of the cut cheese in the center. Place two sausages, side by side lengthwise, about 2 inches from the edge, and roll the crepe up with the sausages and cheese in the middle. Place two rolled crepes on the dinner plate and place the plate in the oven to keep warm.

Repeat this until all of the crepes are cooked. Place the final plate in the over for at least 1 minute to make sure the cheese melts. To serve, pour maple syrup into small bowls. Remove the plates of crepes from the oven and serve. The crepes can be eaten with the fingers, if desired, dipping them into the maple syrup.


Makes approximately 4 rolled crepes.

TO STORE: Store leftover crepes in zip lock bags and store in refrigerator or freezer.

TO REHEAT: Heat crepes in toaster or oven until crisp.

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