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35 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
mozzarella cheese (whole milk)
butter
gluten-free
(?)
Has gluten from:
whole wheat flour
kid friendly
has meat
(?)
Has meat from:
chicken apple sausage link
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken apple sausage link
mozzarella cheese (whole milk)
egg (large)
honey
butter
vegetarian
(?)
Not vegetarian due to:
chicken apple sausage link
pescatarian
(?)
Not pescatarian due to:
chicken apple sausage link
paleo
(?)
Not paleo due to:
mozzarella cheese (whole milk)
granulated sugar
whole wheat flour
honey
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 132% and Sodium as 199% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 30.2% of RDA
• Calories: 132% of RDA
• Carbs: 21.2% of RDA
• Fat (total lipid): 56.0% of RDA
• Fiber: 20.3% of RDA
• Fructose: 9.8% of RDA
• Protein: 59.6% of RDA
• Sodium: 199% of RDA
• Sugar: 34.1% of RDA
• Vitamin A (IU): 91.1% of RDA
• Vitamin B6: 33.8% of RDA
• Vitamin C: 42.5% of RDA
• Iron: 30.5% of RDA
• Magnesium: 20.6% of RDA
• Manganese: 27.2% of RDA
• Niacin: 23.0% of RDA
• Potassium: 18.0% of RDA
• Zinc: 18.7% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
58.4
g
Calories
2644
 
Fiber
5.69
g
Iron
5.77
mg
Protein
67.0
g
Sodium
2687
mg
Sugars
10.6
g
Fat (total lipid)
34.2
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
12
whole
+
-
 
 
1
cup
+
-
 
shredded, may use more if desired.
 
1
can
+
-
 
14-16 ounce can.
 
1/2
tsp
+
-
 
more to taste.
 
1/4
tsp
+
-
 
 
2
tbsp
+
-
 
 
1/2
tsp
+
-
 
 
1/8
tsp
+
-
 
more to taste.
 
3/4
cups
+
-
 
peeled, seeded, and diced fresh tomatoes.
 
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INGREDIENTS FOR: WHOLE WHEAT CREPES
Amount
Measure
Ingredient
 
3
whole
 
1
cup
 
1
cup
 
3
cups
 
1
tbsp
 
1
tsp
 
1
tsp
 
1
tbsp
melted, + extra for cooking.
 
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Recipe Short Name:
Add new ingredient
 
PREPARATION
1.
Preheat the oven to 400F.
PREPARING THE CREPES
2.
Follow the steps in the dependent recipe. *See notes*.
PREPARING THE SAUCE
3.
Force the canned tomatoes with the juice through a food mill into a saucepan.
4.
Stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes.
5.
Add the fresh tomatoes and cook the mixture for 5 minutes.
6.
Place the sauce into a blender and puree until smooth.
PREPARING THE SAUSAGE
7.
In a cast iron skillet or large frying pan, cook the sausage until it is no longer pink in the middle, rotating them occasionally to cook evenly.
ASSEMBLING
8.
Lay the crepe flat, add a sausage link and sprinkle with freshly grated mozzarella.
9.
Place the crepes, seam side down, on a baking dish.
10.
Put the completed crepes in the oven for 2-4 minutes, or until the cheese is melted.
SERVE
11.
Lay 2-3 crepes on a plate and add a spoonful or two of sauce over the crepes. Serve immediately.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
Make the crepes smaller according to the size of the sausage links.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2644
Protein 67.0 g
Carbohydrates 58.4 g
Iron 5.77 mg
Fiber 5.69 g
Calcium 302 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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