Crepe Breakfast Burritos

  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 4






  1. In a blender, combine all the ingredients until the batter is smooth. Set aside.
  2. In a 23-cm (9-inch) non-stick skillet lightly brushed with butter, cook four to five crepes, one at a time, with about 75 ml (1/3 cup) of batter each, until golden brown on each side. Stack the crepes on a plate. Set aside.


  1. In a saucepan, brown the onion in half the oil. Add the sausage meat and sauté while crumbling with a wooden spoon until golden brown. Add the salsa and cook for about 3 minutes or until the juices have evaporated.
  2. Spread the sausage mixture lengthwise in the centre of four crepes. Sprinkle with the cheese and fold both sides of the crepes toward the centre over the filling.
  3. In a non-stick skillet, brown the pancakes on both sides, two at a time, in the remaining oil. Serve and garnish with sour cream. Serve with salsa.

To help you with this recipe

The Rock 10" Crepe Pan

This robust forged aluminum crepe pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish. Because of its superior non-stick attributes, it is perfect for making crepes or French toast, or for frying eggs.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Without sour cream

Content % Daily Value
Calories 573  
Total Fat 43 g  
Saturated Fat 15 g  
Sodium (salt) 1015 mg  
Carbohydrates 27 g  
Fibre 2 g  
Protein 21 g