Return

Report this recipe

Published by
Dalisa

print

Cheddar & Bacon, asparagus, and béchamel crepe

  • Baking — 30

  • Preparation — 30

  • Servings — 8

Ingredients

Pancakes (about 8 to 10 pancakes)

  • 2 cups

    flour
  • 3 cups

    milk
  • 3

    eggs
  • 1 tsp

    vanilla extract
  • ¼ tsp

    baking powder
  • 1 tbsp

    brown sugar

  • A pinch of salt

  • Butter for cooking

Fillings

  • 1 packet (450g)

    of Bacon & Cheddar Dalisa sausages
  • 1

    bunch of asparagus
  • 1 cup

    grated cheddar cheese

Bechamel (1 cup)

  • 2 tbsp

    butter
  • 1 cup

    of milk
  • 2 tbsp

    flour

  • Salt and pepper, to taste

Preparation

  1. Preheat oven to 375 °F. Place parchment paper on a baking sheet. Add the sausages and bake for 15 minutes. Flip halfway through cooking.
  2. In a large bowl, combine flour, eggs, milk, baking powder, vanilla extract, brown sugar, and salt. Mix until just combined.
  3. Add butter to a non-stick pan and drop some pancake preparation. After about 30 seconds, check that the edges come off easily, then flip the pancake. Continue cooking for 30 seconds. Repeat with the rest of the mixture.
  4. In a pot, boil salted water. Cut off the base of the asparagus and submerge it in water until tender.
  5. Melt butter in a saucepan over medium heat. Add in flour and mix for 1 minute. Pour in milk and whisk until the mixture thickens. Season with salt and pepper.
  6. In a pancake, spread a generous portion of béchamel. Add a sausage, a few asparagus and cheddar cheese. Fold the pancake and top it with pieces of sausage, asparagus, and cheese (optional).

Popular recipes

Mild Italian Sausage Shakchouka

Giant Air Fryer Nachos

Hot italien sausage & cherry tomato ramen

“Vavo” Soup

Spinach, Bacon & Cheddar sausage Dip

Beer and chorizo sausage risotto

Butternut Squash & Sausage Mac and Cheese

Italian wedding soup

Comment

We would love to have your feedback! Please log in or create an account to comment this recipe.