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Sausage, Garlic, and Rosemary Crepe Filling
Sausage, Garlic, and Rosemary Crepe Filling
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Indulgent sage pork sausage with garlic and rosemary filling for versatile crepes.
Ingredients:
  • 1 pound bulk sage-flavored pork sausage
  • 5 cloves garlic, minced
  • 1.5 teaspoons dried rosemary
  • 3 tablespoons butter
  • 0.25 cup all-purpose flour
  • 2.6666667461395 cups water
  • 0.33333334326744 cup heavy whipping cream
  • 1 tablespoon real maple syrup
  • 3 tablespoons fresh ricotta cheese
Instructions:
  • 1. Preheat a large, deep skillet over medium-high heat. Brown sausage for about 3 minutes. 2. Add garlic and rosemary, continue cooking until sausage is crumbly and browned, 3 to 5 minutes more. 3. Transfer sausage to a mixing bowl using a slotted spoon, keeping the drippings in the pan. Keep the heat at medium-high.
  • Melt butter in a pan, then whisk in flour until smooth and light brown. Reduce heat, add water, cream, and maple syrup, and cook until gravy thickens, about 3 to 5 minutes.
  • Crumble the sausage into smaller pieces.
  • Stir in the cooked sausage and creamy ricotta cheese once the gravy thickens. Simmer on low heat for 12 to 15 minutes until it reaches a smooth and creamy consistency like sour cream. If needed, add more flour, one tablespoon at a time, if the gravy is too thin.

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