Sausage and Peppers Recipe for Crepes

Sausage and Peppers in Crepes

Enjoy polish sausage recipes? Try our sausage and peppers recipe for crepes. This crepe filling is another one of our easy dinner recipes that your entire family will love time and time again.

Quick dinners don't have to be boring. Crepes offer infinite possibilities!

If you're out of new dinner ideas, you'll want to try this recipe featuring the popular polish (or kielbasa) sausage and peppers.

Make it as spicy as you like with mustard—our family likes to serve these with the sweet-hot variety!




Originally this sausage and peppers recipe calls for authentic Polish Kielbasa, but you can use any kind of Polish or other sausage, if the kielbasa is not readily available where you live.

You might know the famous hot dogs, but I can tell you, a kielbasa tastes a thousand times better, when wrapped into a delicious crepe, instead of a dry sandwich. Maybe this is just me?

It tastes heavenly in any case and maybe you even come up with a better variety with your own favorite local sausage. If you do, please let me know! I'm always on the lookout for new crepe filling ideas.

Ingredients:

  • 2 tbsp of olive oil
  • 1 14 oz. polish kielbasa or other sausage
  • 1 red pepper, seeded and julienned
  • 1 green pepper, seeded and julienned
  • 1 onion, sliced
  • 1 cup of mozzarella cheese
  • ½ cup of hot mustard
  • 6 basic crepes

First, make your crepes, according to directions in How to Make Crepes. If you made your crepes ahead of time, wrap in tin foil and heat in 325-degree oven until warm.

Slice sausage into ¼-inch pieces. Heat oil in a large skillet over medium heat.

Add onions and peppers and sauté until softened and onion is nearly translucent (about 5 minutes). Add sausage and cook for another 5 minutes or until heated through.

Assemble crepes: Lay first crepe flat on serving dish. Spread with 1 tbsp of mustard. Spread ½ cup of sausage-onion-pepper mixture across half of crepe. Sprinkle with 2 tbsp of cheese. Repeat with remaining crepes. Serve immediately.


Extra Tip: To make the crepe filling look even more colorful, use a mixture of red, green and yellow peppers. If you don't like the strong taste of the green peppers, you can always stick with only the red ones, that usually are much sweeter.

Yield: 6 servings (1 crepe each)

Where to get the best Kielbasa?

If your local butcher or supermarket doesn't have stellar sausages, try out Amazon, for some Smoked Garlic Kielbasa  that goes perfectly with this crepe filling.


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