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Turkey Breakfast Sausage with Spinach and Mushroom Crepes

Serves: 6

Directions

  • Preheat oven to 350°F.
  • To prepare the sausage: Flat-top grill: cook on each side until internal temperature reaches minimum 140°F as measured by meat thermometer. Conventional and convection oven: preheat conventional oven to 350°F, convection to 300°F. Lay flat on sheet pan covered with parchment paper. Cook until internal temperature reaches minimum 140°F as measured by meat thermometer.
  • Prepare crepe batter by blending flour, eggs, milk and butter together until very smooth. Cover and let sit for 15 to 30 minutes while you prepare the filling.
  • In a large skillet, heat olive oil and then add mushroom, basil and garlic. Cook mushrooms and then add the chopped spinach and the cheese, salt and pepper. Mix thoroughly and remove filling from heat.
  • Cook until the edges start to turn golden brown and then flip the crepe and cook the other side until light brown.
  • Remove from heat and place on waxed paper. Cook the remaining crepes. Stack crepes between pieces of waxed paper to prevent sticking while hot.
  • *For preparation by a food preparation establishment only, according to the food code or equivalent.

Ingredients

12  Patties Premium Turkey Breakfast Sausage
1  cup Flour
2   Eggs
1  cup Milk
2  T Butter, melted
1  t Oil
1  t Salt
1  large bag Fresh Spinach, washed, stemmed and chopped
2  cups Fresh Mushrooms, chopped
2  cloves Garlic, minced
2  T Olive Oil
1  cup Cheese, shredded
1  t Basil
  Salt and Peper, to taste

Product used in this recipe can be found in the product section below