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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | sausage | Sausage, Turkey, Butterball (l Lb.) | 3/4 | cup | all-purpose flour | 2/3 | cup (8 fl oz) | water | 1 | teaspoon | vanilla extract | 1 | cup | mushrooms, canned | 1 | clove | garlic minced | 1 | tablespoon | rosemary, dried | 2 | tablespoons chopped | Chives | 1 | dash | salt | 1 | teaspoon | lemon juice | 1 | tablespoon | Peppermint, fresh | 1 | tablespoon | basil, fresh, chopped | 1 | tablespoon | Mint, chopped |
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Steps
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Sequence
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Step
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| | 1 | Preheat nonstick skillet on medium heat. | | 2 | In a mixing bowl, create crepe batter by adding the water to the flour and vanilla extract.
When skillet is ready, make two large crepes, one at a time, by pouring a portion of the
batter onto the surface of the skillet. Flip them once one side has a golden brown color.
You can check by simply lifting one edge of the crepe. Once done, set aside. | | 3 | In the skillet, cook mushrooms on low heat until most of their water content is released
(they will begin to shrink). At that point, mix in the garlic, then add the sausage. While
cooking, add the rosemary, chives, and salt. When the meat appears golden brown,
transfer the contents of the skillet to a mixing dish. Cut the sausage into medallion
pieces. Once cut, transfer back to the mixing bowl and add the lemon rind, mint leaves
and basil; mix. | | 4 | Lay down crepes on two plates. Spoon the sausage mixture equally onto one half of each
crepe, folding remaining half over to cover. Serve and enjoy. |
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