Savory Chorizo Crepes

If you like a touch of spice and loads of flavor, then you need these savory chorizo crepes in your life. While we certainly don’t advocate for eating processed meats like chorizo every day of the week (or every week), we’re also all about balance around here. And, seriously, the flavor of these crepes is just the balance you need. Whether you’re looking for a bit of heat for brunch to warm you up after a cold weather run, or a fun new dinner recipe to serve the family, we hope you’ll give these crepes a try.

Crepes have a bit of a bad reputation for being difficult to make but we disagree with that stereotype. The batter for these savory crepes is a cinch to make and simply involves tossing a few ingredients into a blender. As for cooking the crepes, you can use a griddle or a crepe maker. If you’re not a chorizo fan, you can use spiced turkey sausage instead.

Savory Chorizo Crepes

Settle in for the warming flavors of these savory chorizo crepes, perfect for brunch or dinner.
Course Breakfast, Main Course
Keyword brunch, chorizo, crepes, savory crepes, sweet peppers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

Crepes

  • 4 eggs
  • 1 1/4 cups milk
  • 1 1/4 cups all purpose flour
  • 1 tbsp fresh parsley, finely chopped
  • pinch salt

Filling

  • 7 oz package pork chorizo
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced

Cheese Sauce

  • 3 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 1 cup milk
  • 3/4 cup shredded colby jack cheese
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Instructions

Crepes

  • Add the eggs, milk, flour and salt for the crepes into a blender. Cover and blend until the batter is smooth. You may have to stop the blender and scrape the sides a few times and blend again. Add the parsley and blend to mix in with the batter.
  • Place the blender container in the fridge and refrigerate the batter while you make the filling and cheese sauce.

Filling

  • Cook the chorizo in a medium saute pan over medium heat until fully cooked, about five minutes. Transfer the chorizo to a bowl and set aside.
  • Heat the olive oil in the saute pan and saute the garlic until fragrant. Add the onions, diced green and red bell peppers, and saute until the peppers are soft.
  • Add the chorizo back into the saute pan and mix with the vegetables. Remove the pan from the heat and set aside while you make the cheese sauce.

Cheese Sauce

  • Melt the butter in a small sauce pan on medium-low heat until it begins to smell nutty.
  • Sprinkle the flour over the butter in the sauce pan and whisk to combine. Let simmer for about one minute, whisking often.
  • Slowly pour the milk into the pan, whisking constantly. Continue whisking until the mixture is smooth. Bring to a simmer.
  • Add the cheese to the sauce pan, reduce heat to low and let simmer, whisking often. Continue whisking the cheese sauce until the choose is melted and the sauce is smooth.
  • Whisk in the salt and garlic powder. Add additional salt to taste, if needed.
  • Remove the pan from the heat and set aside.

Final Assembly

  • To make the crepes, heat a griddle to about 300 degrees. Grease the griddle with butter and pour about 1/8 cup of batter onto the griddle. Smooth out the batter on the griddle with the bottom of a spoon to even out the batter and to form the crepe into a circle.
  • Cook for a few minutes, or until the top of the crepe begins to look dry. Using a firm spatula greased with the melted butter, loosen the crepe from the griddle and flip. Cook for an additional minute.
  • Remove the crepe from the griddle and repeat with the remaining batter.
  • Assemble the crepes by placing each crepe on a plate. Spoon a helping of the chorizo filling into the middle of each crepe. Fold one edge of the crepe over the filling and then fold the other edge over the top. Drizzle a spoonful of cheese sauce over the top of the crepe and serve immediately. Enjoy!

Notes

This recipe makes enough crepes to feed about 4 people. If you’re feeling extra hungry, double the filling ingredients (while leaving the ingredients for the crepes and cheese sauce at the original amounts) and pack the crepes extra full.
Rather than a griddle, you can also use a crepe maker to prepare these savory chorizo crepes.

Looking for more crepe recipes? Check out our popular apple oat flour crepes that are sure to delight the entire family. Our breakfast taco with a crispy cheese tortilla brings fun new flavor and is sure to recharge your energy after a training run.

Want to fuel your running inspiration while fueling your body? Listen to the latest episodes of the Runner Moms podcast and hear the inspiring and motivational stories from other runner moms just like you! Listen to the podcast through your favorite podcast player by searching for Runner Moms. You can also browse episodes on our website.

Oh, and be sure to connect with the Runner Moms community over on Instagram: @Runner.Moms

Happy running and happy momming!

Full disclosure: This article contains affiliate links. This means Runner Moms, LLC receives a commission, at NO added cost to you, if you purchase through the links.

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