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Wagyu Breakfast Sausage, Mushroom, and Chive Crepes

Wagyu Beef Breakfast Sausage, Creamy Mushroom, and Chive Crepes

Prep Time: 1 Hour
Cook Time: 45 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Crepe Batter
  • 2 CUP All Purpose Flour
  • 2 TBSP Sugar
  • 2 PINCH Kosher Salt
  • 4 Eggs
  • 2 CUP Milk (divided)
  • 4 TBSP Vegetable Oil
  • 1/2 CUP Chives (minced)
  • Butter (for cooking)


          • Large Saute Pan
          • Large Bowl
          • Crepe Pan or 6-Inch Nonstick Skillet
          • Parchment Paper

          FIRST STEP

          Take the Fullblood Wagyu beef breakfast sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          In a large bowl, mix the all purpose flour, sugar, and kosher salt together.

          Whisk in the eggs and a 1/4 cup of milk to form a smooth paste.

          Whisk in the remaining milk and the vegetable oil. Don’t over-mix.

          Fold in the minced chives.

          Allow the crepe batter to rest for 30 minutes.


          Heat a large saute pan over medium-high heat.

          Add in the grapeseed oil and Fullblood Wagyu beef breakfast sausage. Using a wooden spoon, break up the sausage into small pieces.

          Once the sausage is cooked, remove it from the pan. Reserve.

          Place the same pan (don’t wash) over medium heat, and melt the butter.

          Once the butter is melted, add in the diced sweet onions and kosher salt. Saute for 5-7 minutes until the onions are translucent and starting to caramelize.

          Add in the sliced Cremini mushrooms and dry sherry. Cook for 12-15 minutes or until the mushrooms are softened and most of the liquid is absorbed. Stir occasionally while the mushrooms are cooking.

          Add in the heavy cream and the cooked Wagyu beef breakfast sausage. Reduce down for 5 minutes on medium heat (until you have a sauce consistency).

          Fold in the shredded Parmesan cheese.


          Strain the crepe batter if needed.

          Heat a small crepe pan or 6-inch nonstick skillet over medium heat.

          Add 1 teaspoon of butter to the pan, and melt the butter.

          Pour a 1/4 cup of batter into the pan. Rotate the pan to disperse the batter, filling the bottom of the pan with a thin layer of batter.

          Allow the crepe to cook for 1 minute. Then, flip the crepe over, and set the other side.

          Place the crepes between sheets of parchment paper until ready to serve.

          Repeat the process until all of the crepe batter has been used.

          FINAL STEPS

          Fill the crepes with the warm Wagyu beef breakfast sausage and mushroom mixture. Then, roll the crepes (like a burrito).

          Or, fold the crepes into quarters, and top them with the Wagyu beef breakfast sausage and mushroom mixture.

          Serve hot, and enjoy!

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