Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (125 g) all-purpose flour, 2 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) water, 2 tbsp (28 g) melted unsalted butter, 1/2 tsp kosher salt
- Filling: 12 oz (340 g) Italian sausage (casings removed), 1 tbsp olive oil, 1 red bell pepper (sliced), 1 green bell pepper (sliced), 1 medium yellow onion (sliced), 2 cloves garlic (minced), 1/2 tsp dried oregano, 1/4 tsp black pepper, 1/4 tsp kosher salt
- Cheese + sauce: 6 oz (170 g) provolone (shredded or thinly sliced), 1 cup (240 g) marinara sauce (warmed)
- Optional: 2 tbsp chopped fresh parsley or basil
Do This
- 1) Whisk crepe batter; rest 10 minutes.
- 2) Cook 4 large crepes in a buttered nonstick skillet over medium-low, about 1 minute per side.
- 3) Brown sausage crumbles in a skillet over medium heat, 8–10 minutes.
- 4) Sauté peppers and onions with garlic and oregano until tender, 8–10 minutes; combine with sausage.
- 5) Fill each crepe with sausage-pepper-onion mixture and provolone; fold.
- 6) Warm filled crepes at 350°F (177°C) until cheese melts, 6–8 minutes.
- 7) Serve hot with warm marinara for dipping.
Why You’ll Love This Recipe
- All the best flavors of a sausage-and-peppers sandwich, wrapped in a tender, buttery crepe.
- Provolone melts into the filling for that stretchy, savory bite.
- Marinara on the side keeps the crepes from getting soggy and makes dipping extra fun.
- Easy to prep ahead: make crepes and filling earlier, then assemble and warm when ready.
Grocery List
- Produce: 1 red bell pepper, 1 green bell pepper, 1 medium yellow onion, 2 garlic cloves, fresh parsley or basil (optional)
- Meat: 12 oz (340 g) Italian sausage (mild or hot)
- Dairy: whole milk, unsalted butter, 6 oz (170 g) provolone cheese, 2 large eggs
- Pantry: all-purpose flour, olive oil, marinara sauce, kosher salt, black pepper, dried oregano
Full Ingredients
Crepes (makes 4 large crepes)
- 1 cup (125 g) all-purpose flour
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) unsalted butter, melted (plus 1 tsp for the pan)
Sausage, Pepper & Onion Filling
- 12 oz (340 g) Italian sausage (mild or hot), casings removed if using links
- 1 tbsp olive oil (use less if sausage renders a lot of fat)
- 1 medium yellow onion, halved and thinly sliced (about 2 cups / 200 g)
- 1 red bell pepper, thinly sliced (about 1 1/2 cups / 150 g)
- 1 green bell pepper, thinly sliced (about 1 1/2 cups / 150 g)
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1/4 tsp kosher salt (plus more to taste)
Cheese, Sauce & Serving
- 6 oz (170 g) provolone cheese, shredded or very thinly sliced
- 1 cup (240 g) marinara sauce, warmed for dipping
- 2 tbsp chopped fresh parsley or basil (optional, for a fresh finish)
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and salt. Add the eggs and whisk until you have a thick, smooth paste. Slowly whisk in the milk and water until the batter is thin and pourable (about the consistency of heavy cream). Whisk in the melted butter.
Let the batter rest for 10 minutes at room temperature. This helps the flour hydrate so your crepes cook up tender instead of rubbery.
Step 2: Cook the crepes
Heat a 10-inch nonstick skillet over medium-low heat for 2 minutes. Lightly butter the pan (about 1/4 tsp at a time).
Pour in about 1/3 cup batter and immediately swirl the pan to coat the bottom in a thin layer. Cook until the top looks set and the edges lift easily, about 60–75 seconds. Flip and cook the second side for 20–30 seconds. Transfer to a plate. Repeat to make 4 large crepes, buttering the pan as needed.
Keep the crepes stacked and loosely covered with foil so they stay flexible.
Step 3: Brown the sausage crumbles
In a large skillet over medium heat, add the sausage. Cook, breaking it up into small crumbles with a wooden spoon, until browned and cooked through, 8–10 minutes.
If there’s more than about 1 tablespoon of fat in the pan, carefully spoon off the excess. If the pan looks dry, add the 1 tbsp olive oil before the vegetables go in.
Step 4: Sauté peppers and onions until sweet and tender
Add the sliced onion and bell peppers to the skillet. Cook over medium heat, stirring occasionally, until the vegetables soften and pick up a little color, 8–10 minutes.
Add the minced garlic, oregano, black pepper, and salt. Cook 30–45 seconds, just until fragrant.
Stir everything together and taste. Add a pinch more salt if needed. (Remember: provolone and marinara bring salt too.)
Step 5: Preheat the oven and set up for assembly
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Set out the crepes, the filling, and the provolone so you can assemble quickly while everything is still warm.
Step 6: Fill, fold, and warm until melty
Place one crepe on a cutting board or plate. Add about 3/4 cup of the sausage-pepper-onion filling slightly off-center. Top with about 1 1/2 oz provolone (roughly 1/4 of the cheese).
Fold the crepe like a burrito (tuck in sides, then roll) or fold into quarters—either works. Place seam-side down on the prepared baking sheet. Repeat with remaining crepes.
Bake at 350°F (177°C) until the crepes are heated through and the cheese is fully melted, 6–8 minutes.
Step 7: Warm the marinara and serve for dipping
While the crepes warm, heat the marinara in a small saucepan over medium-low heat until gently steaming, 3–5 minutes, stirring occasionally.
Serve each crepe with a small cup of warm marinara for dipping. Finish with chopped parsley or basil if you like.
Pro Tips
- Thin batter = tender crepes. If your batter feels thick, whisk in 1–2 tbsp water to loosen it.
- Control moisture. Cook the peppers and onions until any liquid in the pan has evaporated; a wet filling can make crepes tear.
- Shred the provolone for faster melt. Thin slices work too, but shredded cheese melts more evenly.
- Keep crepes warm and flexible. Stack cooked crepes and cover loosely with foil so they don’t dry out before filling.
- Make it crisp (optional). After baking, you can sear the filled crepes seam-side down in a lightly oiled skillet over medium heat for 1–2 minutes for a lightly crisp exterior.
Variations
- Spicy sausage crepe: Use hot Italian sausage and add 1/4 tsp crushed red pepper flakes with the garlic.
- Mushroom addition: Sauté 8 oz (225 g) sliced mushrooms after browning the sausage (about 6 minutes), then add peppers and onions.
- Cheese swap: Try mozzarella for extra stretch or smoked provolone for deeper flavor; use the same amount.
Storage & Make-Ahead
Make ahead: Cook the crepes up to 2 days ahead; stack with parchment between, wrap tightly, and refrigerate. Make the filling up to 3 days ahead and refrigerate in an airtight container.
Store leftovers: Refrigerate assembled crepes (separate from marinara) in an airtight container for up to 3 days.
Reheat: Warm on a baking sheet at 350°F (177°C) for 10–12 minutes (from cold) until hot and melty. Warm marinara separately on the stove over medium-low for 3–5 minutes.
Freezing: Freeze the cooked filling for up to 2 months. Crepes can be frozen (with parchment between) for up to 2 months. Thaw overnight in the fridge before assembling and baking.
Nutrition (per serving)
Approximate, for 1 filled crepe plus 1/4 cup marinara: 650 calories, 32 g protein, 45 g carbohydrates, 38 g fat, 4 g fiber, 1250 mg sodium.
