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Blue Cheese Crepes with Sage Sausage & Herb Pesto

Sausage Filling – can be made day ahead
Olive oil
1 medium shallot minced
1/2 tbsp chopped garlic
1 lb sage sausage
1/2 cup quartered cherry or grape tomatoes
1/4 cup shredded parmesan or romano cheese

Brown sausage in large skillet and drain off grease. In a separate skillet, sauté garlic and shallot in olive oil until transparent and soft. Do not allow to brown. Add to sausage along with fresh tomatoes and cheese, combine well. Remove from heat and set aside.

Blue Cheese Crepes - can be made day ahead
5 or 6 inch non-stick frying pan
1 1/4 cup flour
2 tbsp sugar
pinch of salt
3 eggs
1 1/2 cup milk
2 tbsp melted butter
4 tbsp melted blue cheese

Mix or blend all ingredients. Let rest about 15 minutes. Heat frying pan to med-low heat, allow to heat before making crepes. Pour enough batter into pan and swirl to make a very thin crepe. Allow to set but not brown and flip carefully. If crepe tears in center, it cannot be used for this recipe.

Egg Filling – can be made day ahead
4 eggs
3/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp flour

Mix the flour well with a little of the milk, add to remaining ingredients and mix well. If made the day ahead of time, re-mix right before using.

Herb Pesto – can be made day ahead
Olive oil
1/2 tbsp chopped garlic
2 cups loose fresh herbs – primarily basil and as many of the following as available:

  • Thyme
  • Parsley
  • Rosemary
  • Sage
  • Oregano
1/3 cup shredded parmesan or romano cheese
Salt and fresh ground pepper to taste
3 tbsp half and half

Combine garlic, herbs, cheese, salt and pepper in food processor. Turn on high and slowly pour olive oil in until thick pesto forms – probably about 5-6 tablespoons of oil. Be careful not to over do it on the oil. Up to this part can be made day ahead. Immediately prior to serving, heat pesto slowly and add half and half. Stir well.

To Assemble:
Muffin tins or ramekins
A few tbsp shredded parmesan or romano
Chopped chives
A few tbsp cherry or grape tomatoes cut into tiny pieces (8ths)

Preheat oven to 385°. Spray muffin tins or ramekins with pam and carefully line with crepe. If you tear the crepe, egg will leak out and stick. Torn crepes need to be discarded or put to another use. Fill crepe about 2/3 full with sausage filling. Pour in egg mixture. Sprinkle top with paprika and a little shredded parmesan or romano cheese. Bake for about 20-25 minutes or until egg sets. On lower rack of oven – if edges of crepes start to brown too much, loosely cover with tin foil.

To serve:
Pool pesto sauce on plate. Position one or two ruffles crepes at edge of pool. Drip a few spots of pesto around rim of plate. Lightly sprinkle tomatoes around crepes. Sprinkle chives on top.