This crepe, made with buckwheat crepes or basic wheat crepesis a traditional flavor combination. Make it a complete meal with Roasted Cauliflower Soup.
Prep Time: 10 minutes
Ingredients:
- 2 cups cooked, crumbled andouille sausage
- 2 cups cubed baked potatoes
- 1 cup sautéed, chopped onions
- 8 buckwheat crepes
Preparation:
To assemble crepes: Place ¼ cup each of the cooked sausage and potatoes down the center of a crepe. Sprinkle 1 tablespoon of sautéed onions on top, and then fold the ends of the crepe over the filling and serve.
Makes 8 servings.
