Recipes

Baked Italian Sausage Crepes
  • Ingredients
  • 16 crepes (page 155)
  • 1-1/2 pounds hot or sweet
  • Italian turkey sausage cut into
  • 1/2-inch slices
  • 1 small onion, chopped
  • 3/4 pound fresh mushrooms, chopped
  • 8 ounces mozzarella cheese, shredded
  • 2 eggs, well beaten
  • 1 egg, beaten
  • 4 cups basic tomato sauce
  • 1/4 cup grated Parmesan cheese
  • salt
  • freshly ground black pepper
  • chopped fresh parsley to garnish
Directions
  1. Prepare the crepes according to the basic recipe and set aside
  2. Saute the sausage until it is lightly browned, about ten minutes
  3. Remove it to a mixing bowl with a slotted spoon
  4. Saute the onions and mushrooms in the sausage drippings until the onion is translucent, about ten minutes
  5. Remove with a slotted spoon to the bowl with the sausage
  6. Add the mozzarella and two beaten eggs to the sausage mixture and mix through well
  7. Brush each crepe with the remaining beaten egg
  8. Divide the sausage mixture among the crepes
  9. Place the filling on half of the crepes only and leave a one-inch border
  10. Fold the bare half of each crepe over the filling and press the edges down firmly
  11. Spread half of the tomato sauce in the bottom of a baking pan
  12. Carefully place the crepes in a single layer on top of the sauce
  13. Pour the rest of the sauce over the crepes and sprinkle the Parmesan cheese and parsley evenly over all
  14. Bake in a pre heated 400F
  15. oven, covered, for about thirty minutes or until the sauce is bubbly and the crepes are heated through.


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