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
- 4 eggs
- 1 1/4 cups milk
- 1 1/4 cups all purpose flour
- 1 tbsp fresh parsley, finely chopped
- pinch salt
- 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
- 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
- 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.
- 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.
- 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.
- 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!
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.
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Happy running and happy momming!
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