Breakfast Crepes With Country Gravy

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

Every now & 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, & I the filling & 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’). 


1/2 red onion, thinly sliced

6 large mushrooms – sliced

1 c. sliced red, yellow, orange bell peppers

1 garlic clove, diced

Country gravy (see below)


Earlier this summer we spent a week cooking for the leaders at our church Breakfast Crepes with Country Gravy
Slice veggies.  Spray cooking spray in the bottom of a frying pan, & 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 & place in center of crepe/swedish pancake.  Roll, & cover with country gravy (below).

Earlier this summer we spent a week cooking for the leaders at our church Breakfast Crepes with Country Gravy

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 & onions until thoroughly cooked.  Do NOT drain grease.
Add flour, & 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 & pepper to taste.

Source Recipe:

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