Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: all-purpose flour (1 cup/120 g), milk (1 1/2 cups/360 ml), eggs (2 large), melted unsalted butter (2 tbsp/28 g) + more for pan, kosher salt (1/4 tsp)
- Sausage gravy: breakfast sausage (12 oz/340 g), unsalted butter (2 tbsp/28 g), all-purpose flour (3 tbsp/24 g), whole milk (2 1/2 cups/600 ml), kosher salt (1/2 tsp), black pepper (1 tsp), garlic powder (1/4 tsp)
- Scrambled eggs: eggs (8 large), whole milk (2 tbsp/30 ml), unsalted butter (1 tbsp/14 g), kosher salt (1/2 tsp), black pepper (1/4 tsp)
- Finish: chives (2 tbsp, finely sliced), cracked black pepper (to taste)
Do This
- 1. Blend whisk crepe batter; rest 10 minutes.
- 2. Cook 8 thin crepes in a buttered nonstick skillet; stack and cover.
- 3. Brown sausage; stir in butter and flour to make a roux.
- 4. Whisk in milk; simmer 5–7 minutes until thick; season generously with pepper.
- 5. Soft-scramble eggs low and slow in butter.
- 6. Fill each crepe with eggs and warm gravy; fold into quarters.
- 7. Warm folded crepes in a 325°F (163°C) oven for 5 minutes; finish with cracked pepper and chives.
Why You’ll Love This Recipe
- All the cozy comfort of biscuits and gravy, but wrapped in a tender, buttery crepe.
- Creamy sausage gravy and fluffy eggs make a filling breakfast (or breakfast-for-dinner).
- Great for hosting: you can make the crepes and gravy ahead and assemble quickly.
- Easy to customize with spicy sausage, extra herbs, or a little cheese.
Grocery List
- Produce: fresh chives
- Dairy: whole milk, unsalted butter, eggs
- Meat: breakfast sausage (pork, turkey, or chicken)
- Pantry: all-purpose flour, kosher salt, black pepper, garlic powder (optional)
Full Ingredients
Crepes (makes 8 crepes, about 10 inches / 25 cm each)
- 1 cup (120 g) all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 cups (360 ml) whole milk
- 2 large eggs
- 2 tablespoons (28 g) unsalted butter, melted (plus 1–2 teaspoons more for the pan)
Creamy Sausage Gravy
- 12 ounces (340 g) breakfast sausage (see Variations for spicy options)
- 2 tablespoons (28 g) unsalted butter
- 3 tablespoons (24 g) all-purpose flour
- 2 1/2 cups (600 ml) whole milk, warmed (microwave 45–60 seconds)
- 1/2 teaspoon kosher salt (more to taste)
- 1 teaspoon freshly ground black pepper (plus more for serving)
- 1/4 teaspoon garlic powder (optional)
Soft Scrambled Eggs
- 8 large eggs
- 2 tablespoons (30 ml) whole milk
- 1 tablespoon (14 g) unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
To Finish
- 2 tablespoons finely sliced fresh chives
- Cracked black pepper, to taste
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and salt. Add the milk and whisk until smooth. Whisk in the eggs until fully combined, then whisk in the melted butter.
Let the batter rest for 10 minutes at room temperature (this helps the flour hydrate so the crepes cook up tender). While it rests, you can start the gravy prep.
Step 2: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (about 1/4 teaspoon butter).
Pour in 1/4 cup (60 ml) batter, immediately swirling the pan to coat in a thin layer. Cook for 60–75 seconds, until the edges look dry and the underside is lightly golden. Flip and cook 15–20 seconds more.
Transfer to a plate and stack the crepes as you go (they won’t stick much when stacked warm). Cover with a clean towel or foil to keep them soft. You should get 8 crepes.
Step 3: Brown the sausage
In a large skillet over medium heat, add the sausage. Cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon, until it’s fully browned and no pink remains.
If the pan looks dry, keep going. If there’s a lot of grease (more than about 2 tablespoons), carefully spoon off and discard the extra so the gravy doesn’t turn oily.
Step 4: Make the roux and whisk in milk
Lower the heat to medium-low. Add the 2 tablespoons butter to the browned sausage and stir until melted. Sprinkle in the 3 tablespoons flour and stir constantly for 1 minute; the mixture should look like a thick paste coating the sausage.
Slowly pour in the warmed milk in a steady stream, whisking (or stirring vigorously) to prevent lumps. Bring to a gentle simmer, still over medium-low heat.
Step 5: Simmer until thick and season boldly
Simmer the gravy for 5–7 minutes, stirring often, until it thickens to a creamy, spoon-coating consistency. If it becomes too thick, add 1–3 tablespoons additional milk to loosen.
Season with 1/2 teaspoon kosher salt, 1 teaspoon black pepper, and 1/4 teaspoon garlic powder (if using). Taste and adjust salt and pepper. Keep warm on low.
Step 6: Soft-scramble the eggs
In a bowl, whisk the eggs with the milk, salt, and pepper until fully combined.
Heat a nonstick skillet over low heat and add the 1 tablespoon butter. When melted, pour in the eggs. Using a silicone spatula, slowly push the eggs back and forth, scraping the pan as you go, for 4–6 minutes until softly set and creamy.
Turn off the heat while the eggs still look slightly glossy; they’ll finish setting from residual warmth.
Step 7: Fill, fold, warm, and finish
Preheat the oven to 325°F (163°C). Arrange the crepes on a clean surface. For each crepe, spoon about 1/4 cup scrambled eggs onto the center and top with about 1/4 cup warm sausage gravy.
Fold each crepe into quarters (or fold like a burrito if you prefer a tighter wrap). Place the folded crepes on a baking sheet and warm in the oven for 5 minutes, just until heated through and the edges are tender.
Plate and finish with cracked black pepper and a shower of fresh chives. Serve extra gravy on the side for spooning.
Pro Tips
- Warm the milk for smoother gravy: Even 45–60 seconds in the microwave helps the roux accept the milk without clumping.
- Don’t overcook the eggs: Pull them when they’re still a bit glossy; they’ll stay creamy instead of turning dry.
- Keep crepes flexible: Stack them hot and cover. Exposed crepes dry out quickly and crack when folded.
- Control gravy thickness: It thickens as it sits. Keep a splash of milk nearby to loosen right before serving.
- For extra “biscuits and gravy” vibes: Go heavy on black pepper, and finish with a little more cracked pepper tableside.
Variations
- Spicy sausage gravy: Use hot breakfast sausage and add 1/8 teaspoon cayenne to the gravy.
- Cheesy breakfast crepes: Add 1/2 cup (50 g) shredded sharp cheddar over the eggs before folding.
- Herby finish: Swap chives for a mix of 1 tablespoon chopped parsley and 1 tablespoon chives.
Storage & Make-Ahead
Make ahead: Crepes can be made up to 2 days ahead. Cool, stack with parchment between, wrap tightly, and refrigerate. Sausage gravy can be made up to 3 days ahead; refrigerate in an airtight container. Reheat gently over low heat, whisking in 1–4 tablespoons milk to loosen.
Store leftovers: Store crepes, eggs, and gravy separately when possible for best texture. Refrigerate up to 3 days. Reheat gravy on the stovetop over low heat; rewarm crepes in a covered skillet over low heat for 30–60 seconds per side or in a 325°F (163°C) oven for 5 minutes. Scrambled eggs reheat best gently in a covered skillet over low with 1 teaspoon butter.
Freezing: Crepes freeze well for up to 2 months. Freeze flat with parchment between, then bag. Thaw overnight in the fridge.
Nutrition (per serving)
Approximate, per serving (2 filled crepes): 740 calories, 32 g protein, 49 g fat, 43 g carbohydrates, 2 g fiber, 10 g sugar, 1250 mg sodium.
