Easy & Cheesy Jalapeño Cheddar Pigs in a Crepe Blanket

The holiday season calls for adding a bit of whimsy and creativity to your meals. During the season wine transforms into a warm spiced punch, bread has stone fruits added to the mix, and sausage is wrapped up in a warm blanket of scrumptiousness. It truly is the most wonderful time of the year for you and your stomach! So when Eckrich Smoked Sausage reached out to create a special holiday recipe using their delicious meats, I immediately let the magic flow… it’s time to bite into some Jalapeño Cheddar Pigs in a Crepe Blanket!

Since there is a lot to be juggled during the holiday season, I made sure this unique breakfast recipe would not be too complicated. The crepes and Eckrich Jalapeño& Cheddar Sausage can both be prepped individually and then the dish can be assembled later, which makes for a super easy meal and create less fuss in the kitchen. So without further ado, let’s get to the recipe…

Jalapeño Cheddar Pigs in a Crepe Blanket

Time: 15 minutes; Serves: 6

INGREDIENTS:

• 1 pack of Eckrich Jalapeño & Cheddar Smoked Sausage
• 1 c. all-purpose flour
• 8 oz. of cream cheese
• 2 tbs. butter (melted)
• 1 tsp. of salt
• 1 tsp. of granulated sugar
• 1 tsp. of cinnamon
• 2 eggs
• Garnish: Red pepper jelly and fresh thyme

DIRECTIONS:

1. In a mixing bowl, combine the flour, salt, sugar, and cinnamon. Then mix in the eggs, butter, and 1 ¼ c. of water. Mix until smooth batter is formed.
2. Heat an 8” skillet and add ¼ c. of batter to make each crepe. Tilt the pan in a circular motion until the crepe is formed. Cook approx. 1 min. on each side. Remove and let cool.
3. In a separate skillet, add the Eckrich Jalapeño & Cheddar Smoked Sausage and 2/3 c. of water. Cover and cook for approx.10-12 minutes.
4. For assembly, lightly spread cream cheese over the surface of a crepe. Roll the sausage snugly inside and gently bend the ends under. Serve with red pepper jelly and fresh thyme. Enjoy!

I personally love serving dishes that look way more complicated to make than they really are… and this recipe is no exception.Your holiday guests will think you’ve been slaving away in the kitchen to create a perfect breakfast for them, and you shouldn’t dispute it! But just in case you’re a bit intimidated by the crepe portion, I’m going to walk you through the process. In a mixing bowl, combine the flour, salt, sugar, and cinnamon.Then mix in the eggs, butter, and 1 ¼ c. of water. Mix until smooth batter is formed.

Heat an 8” skillet and add ¼ c. of batter to make each crepe. Tilt the pan in a circular motion until the crepe is formed.Cook approx. 1 min. on each side. Remove and let cool.

In a separate skillet, add the Eckrich Jalapeño & Cheddar Smoked Sausage and 2/3 c. of water. Cover and cook for approx. 10-12 minutes. I highly recommend you use Eckrich Smoked Sausage for this breakfast dish. It is naturally hardwood smoked, crafted with a special blend of spices, and just overall delicious. Plus, the Eckrich Smoked Sausage is easy to make, so you can spend more time with the family this holiday season. It’s a win win! If Jalapeño & Cheddar is too spicy for your liking, then make sure to check out the wide variety of flavors that Eckrich Smoked Sausage offers in Deli section at your local grocery store… you won’t be disappointed.

For assembly, lightly spread cream cheese over the surface of a crepe.

Roll the sausage snugly inside and gently bend the ends under.

Serve with red pepper jelly and fresh thyme. Enjoy!

For more info about Eckrich Smoked Sausage, as well as quick and easy recipes please visit www.eckrich.com.

This is a sponsored post written by me on behalf of Eckrich Smoked Sausage.