April 24, 2012

Baked Sausage Crepes

I just read another Blogger friends post about how the weather was bad and therefore could not take good pictures. It was one such day today. I made couple of great tasting food today but the lighting was horrible because of the thunder showers and power shut down for several hours. But how can i ever stop my mom and myself from eating this new dish i tried out till i take photographs. I am at my mom's place in Coonoor now and she wanted to eat something different today just to cheer up the otherwise dull day. Thus, this Baked Sausage Crepes was born ! Bechamel sauce, otherwise commonly called as White sauce, is a versatile sauce that can be played around with so easily. Each time a new dish can be created altering the ingredients that go into it. This dish too uses Bechamel sauce as the main flavoring agent like all other bake recipes of mine. I remember reading about Sausage Crepes somewhere and decided to give it a shot using my taste-buds as the judge of how it should turn out to be. With no recipe in hand , i head out to make the stuffed crepes with only the image of the resulting product painted somewhere in my mind. I cant help praising it because it truly tasted outstanding and soul comforting.

You will need:
Regular Pork Sausage (not cocktail ones) - 6
Onion Chopped - 1
Coriander chopped - 2 tsps
Milk - 1 1/2 cup
Egg - 1
Flour - 1 cup +  4 tsps
Water - 1 1/2 cups
Italian Seasoning - 1 1/2 tsps
Salt and Pepper to taste
Butter - 1 tbsp

Step 1 - Make the Bechamel Sauce
Heat butter in a skillet, add the chopped onions and saute till they turn transparent.
Add 4 tsps of plain flour and make a roux. Add the milk and mix it well on low heat using a wire whisk till you get a thick amooth sauce. It will almost be close to being a paste but still in a pour-able consistency.
Remove from flame and add the Italian seasoning, salt and pepper. Set aside.

Step 2 
Fry the sausages without any oil for a few minutes until they turn slightly brown.Set aside.

Step 3 - Make the Crepes
Mix together water, salt, egg and rest of the plain flour to get a thin flowy batter. 
Make the crepe as explained in my recipe of  Coconut Crepes with picture. 

Step 4 - Fill the Crepes
Put some Bechamel sauce in the centre of the open crepe, top it with a sausage and roll it as mentioned in my previous Crepe recipe.

Step 5 - Assemble and Bake
Arrange the six stuffed crepes in a 12 x 4 inch greased pie dish.
Pour the remaining Bechamel sauce on top of the crepes and bake in a preheated oven at 180 Degrees Centrigrade for about 10 to 15 minutes.
Garnish with chopped Coriander leaves.
Serve hot on its own or with a fresh green salad by the side.


5 comments:

  1. there is something about that last pic tht is dreamy, the window in the background, coonoor, rains.. :) :)
    Ah..another dish to try. btw tried you coorgi pandhi curry n it was fab. i kinda had to use red wine vinegar instead of the kachampuli n that was prob not the best idea but it was polished off nonetheless :)

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    1. Real happy that you tried the Coorgi Pandhi curry recipe :) . Maybe, next time you are in India you can pick up Kachumpuli. Also, i am sure you will like the Coorgi Chicken curry too. I LOVE it and use the same recipe for mutton.

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  2. Had it today at Nithya's and I loved it.

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    1. Thanks Rach! Glad you guys liked it :)

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  3. Made this today...delicious!! goes well with garlic bread too... :-)

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