Egg Crepes with Sausage and Pancetta

Delicate and savory, these egg crepes make for a delicious and unique twist on how to serve eggs for breakfast, brunch or even dinner. Prepared with a thin layer of cheesy, herby eggs cooked in a skillet to resemble a crepe, then filled with Italian sausage, pancetta, diced tomatoes, cheese and chives, this recipe makes for the perfect light yet filling meal!

A delicate and delicious way to serve up eggs

Most of us are familiar with classic French-style crepes: the thin, delicate style of pancake filled with preserves and topped with whipped cream, or made savory with a chicken filling and creamy sauce. But there's another type of crepe that makes use of the eggs in a unique way!

Egg crepes, which are simply seasoned and whisked eggs poured into a non-stick skillet in an extra thin layer, are cooked for mere moments. They're filled with deliciously savory morsels, making for a fun and unique eating experience, and a tasty twist on traditional crepes!

Perfect for breakfast, brunch, or even dinner, this recipe is at once elegant yet rustic, and absolutely brimming with fresh, savory flavor. It's light, delicate, and mouthwatering, and a lovely way to prepare and serve eggs!

My recipe for egg crepes

I'm always on the lookout for unique and unexpected ways to prepare and present staple dishes. This egg crepes recipe is the perfect example of what I'm looking for.

Seeing as I enjoy classic crepes, I imagined that whisked eggs seasoned with dried herbs, chives, and a sprinkle of cheese could make for a terrific savory crepe-like presentation when filled with tasty bells and whistles.

And to create those delicate egg crepes, all one needs to do is whisk together a few eggs with some half and half and the seasoning ingredients, then pour part of that mixture into the hot pan. A non-stick pan is the way to go here, since you need to be able to easily flip the egg crepes without them sticking and tearing.

The egg crepe cooks very quickly on the first side, then it's carefully flipped over to cook for just another 10 seconds or so. The result is a thin, crepe-like presentation of the eggs, which is then filled with savory Italian sausage, pancetta, diced tomato, cheese, and chives.

Folded over, it's a delicate and mouthwatering treat, perfect as a light, protein-packed meal anytime.

Here's a glance at my egg crepes recipe:

(or just jump to the full recipe...)

1. To get started, I crumble and cook the Italian sausage (hot or sweet) until browned, and set that aside.
2. Next, I crisp the pancetta, and set that aside as well.
3. Then, I whisk together my four eggs with my seasoning, a splash of half and half, plus a sprinkle of cheese
4. I then heat a non-stick skillet with butter until melted.
5. Next, I pour in half of my whisked eggs in a thin, even layer that spreads over the entire bottom of the pan, and cook for about 1 minute, or until the top is set.
6. Then, I gently and carefully flip and cook another 10 seconds until set up. I set the crepe onto a plate to hold, and repeat with the rest of the whisked eggs, making a second crepe.
7. Next, I fill two quarters of the egg crepe, making two little mounds in two sections (imagine the crepe being folded over in quarters, as you see in the first photo above). Then, I fold over the empty half of the crepe over the filling, and fold once more to create a cute, triangular, filled crepe.
8. I serve fresh and hot, garnished with more chives, if desired.

Recipe

Egg Crepes with Sausage and Pancetta

by Ingrid Beer

Print Recipe

These savory egg crepes are filled with spicy sausage, pancetta, cheese, and tomatoes, for a delicious twist on your usual way to serve eggs!

Category: Breakfast
Cuisine: American

Yield: 2 egg crepes

Nutrition Info: 502 calories (per egg crepe)

Prep Time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Ingredients:

• 2 links spicy or sweet Italian sausage, casing removed (roughly 6 ounces total)
• 4 ounces finely diced pancetta
• 4 extra large or jumbo eggs
• 2 tablespoons half and half
• Salt
• Freshly cracked black pepper
• ¼ teaspoon Italian seasoning
• Pinch of cayenne pepper, optional
• 3 tablespoons finely chopped chives, divided use, plus extra for garnish if desired
• ½ cup plus 2 tablespoons shredded Gruyere cheese, divided use
• Butter, for pan
• 2 small ripe tomatoes, very finely diced (about a heaping ¼ cup)

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Place a medium-sized non-stick pan over medium-high heat, and once hot, crumble in the spicy or sweet Italian sausage, cooking it for a few moments until nicely brown and slightly crisped. Remove with a slotted spoon and set aside.
3. Next, into the same pan, add the diced pancetta, and crisp that for a few moments until browned. Remove from pan with slotted spoon, and allow it to drain on paper towel. Wipe out the pan.
4. In a bowl, whisk together the eggs, the half and half, a couple of pinches of salt and freshly cracked black pepper, the Italian seasoning and pinch of cayenne pepper (if using), plus 1 tablespoon of the chopped chives and 2 tablespoons of the Gruyere cheese.
5. Place the non-stick pan over medium-high heat, and rub some butter on the bottom of the pan. Once hot, pour in half of the egg mixture, tilting the pan a bit so the eggs spread over the entire bottom of the pan, creating a thin, crepe-like look.
6. Cook the egg crepe for about 1 minute, or until the top is set, then very carefully and gently take one of the edges and flip the crepe over and cook for just another 10 seconds or so. Remove the crepe from pan and place it onto a plate to hold, and repeat process with the remaining egg to create a second egg crepe.
7. To assemble the egg crepes, make two small mounds of filling on half of each egg crepe (imagine you're filling two quarters of the crepe) with half of the crumbled sausage and pancetta, ¼ cup of cheese, and half of the diced tomato and chives.
8. Then, gently fold the empty half of the egg crepe over the two filled quarters, and then carefully fold over once again to create a small, filled triangle shape. Serve hot and fresh, garnished with a sprinkle of chives, if desired.

Tips & tidbits for my egg crepes with sausage and pancetta recipe:

• Hot or sweet Italian sausage: Seeing as I like a bit of a “kick”, I prefer to use spicy sausage here, but feel free to use sweet, or any other kind of sausage you prefer. Just brown it until it's deeply golden-brown, and even a bit crisp.
• Pancetta for added savoriness or other options: Pancetta is a mild pork product similar to bacon without as much smoky flavor, yet very savory. If you prefer to use bacon and give things a bit more smokiness, that will work deliciously here as well. You can even sub turkey bacon, if desired.
• A touch of cheese for flavor: Gruyere cheese has the perfect balance of nutty and creamy, and has fantastic meltability. If you prefer to use a different cheese, other great options are Jack cheese, provolone, mozzarella, or cheddar. Any cheese that melts well would be great!
• Double the recipe to serve four: If you'd like to serve a couple more people, simply double the recipe to create 4 egg crepes.
• Hold the egg crepes "warm" to fill all at once: To prepare these egg crepes so that everyone can enjoy them at the same time (still hot and fresh), prepare all of the egg crepes first. Then, place them onto a wax or parchment paper-lined baking sheet, and into a "warm" (200°) oven to hold. You can space them apart (ideally) or ever so slightly overlapping, if needed. Then, assemble each at the same time to enjoy.

Craving more savory breakfast recipes? Check out my recipe for Breakfast Potato Casserole, Homemade Breakfast Sausage, my Breakfast Frittata recipe, my recipe for Potato Cakes, skillet Breakfast Potatoes, Baked Egg Cups, my Vegetable Frittata recipe, or even my mildly spicy Shakshuka recipe!

Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!