Crepes with Cream Cheese and Apricot Preserves

Crepes with Cream Cheese and Apricot Preserves

French-style crepe with cream cheese and apricot preserves with a sweet touch of Maple Cinnamon Apple chicken breakfast sausage.

Ingredients

  • 2 CHEF'S CRAFT® Maple Cinnamon Apple chicken breakfast sausages
  • 1 cup apricot preserves
  • 2 cups fresh berries
  • Powdered sugar to taste
  • Crepe
  • 3 eggs
  • 1 cup milk
  • 2/3 cup flour
  • Filling
  • 1 8oz package cream cheese (room temperature)
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • Creme anglaise
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 2 teaspoon vanilla
  • 4 egg yolks
  • 1/3 cup sugar

Directions

  1. Combine crepe batter ingredients, whisk until smooth and let rest in refrigerator while preparing filling and creme anglaise.

  2. For creme anglaise, beat egg yolks and set aside. Combine the rest of ingredients in a small saucepan and heat on medium until steaming. Drizzle small amount of warm milk mixture on yolks while whisking, once incorporated add some more to temper yolks. Add yolk mixture to saucepan with the heated milk, whisking constantly until it thickens. It should coat the back of a spoon. Remove from heat and strain into a bowl.

  3. For filling, combine cream cheese, sugar and lemon juice in mixer bowl and beat until fluffy.

  4. Lightly coat skillet with a small amount of oil. Sauté CHEF’S CRAFT® Maple Cinnamon Apple chicken breakfast sausages over medium-high heat for 3–5 minutes or until sausages reach 145°F. Sausages will achieve a golden brown color.

  5. Heat a crepe pan (or nonstick skillet) on med heat and add ¼ cup batter or just enough to thinly coat bottom of pan. Once the edges of the crepe lift and batter is set flip the crepe and cook for another minute or two.

  6. Stack crepes under a towel to keep soft until ready to fill.

    To assemble, remove one crepe at a time and spoon cream cheese down the center. Top with apricot preserves and fold sides over. Repeat until all are filled.

    Puddle creme anglaise on each plate, top with 2 crepes sprinkled with fresh berries and sifted powdered sugar, and finish with 2 CHEF’S CRAFT® Maple Cinnamon Apple chicken breakfast sausages.

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