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Cheddar & Bacon, asparagus, and béchamel crepe

  • Baking — 30

  • Preparation — 30

  • Servings — 8


Pancakes (about 8 to 10 pancakes)

  • 2 cups


  • 3 cups


  • 3


  • 1 tsp

    vanilla extract

  • ¼ tsp

    baking powder

  • 1 tbsp

    brown sugar

  • A pinch of salt

  • Butter for cooking


  • 1 packet (450g)

    of Bacon & Cheddar Dalisa sausages

  • 1

    bunch of asparagus

  • 1 cup

    grated cheddar cheese

Bechamel (1 cup)

  • 2 tbsp


  • 1 cup

    of milk

  • 2 tbsp


  • Salt and pepper, to taste


  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).
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