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Breakfast Pigs in a Blanket with Spiced Maple Whip

Pigs In A Blanket Recipe

More and more grocery stores carry ready-made crêpes, which makes this simple brunchy dish even easier. But if you want to make your own, a recipe is included below.

Makes about 20 | Total Time: Less Than 30 Mins



  1. Preheat the oven to 350°F. Line a baking sheet with a piece of parchment paper.
  2. Cook the sausages according to package instructions. Remove from the heat and cut each sausage in half crosswise.
  3. Roll a crêpe strip around each piece of sausage, securing it with a toothpick. Arrange on the baking sheet. Repeat with the remaining sausages and crêpes.
  4. Place the wrapped sausages in the oven to warm up for about 5 minutes.
  5. While the sausages warm up, make the maple whip. Combine the heavy cream, maple syrup, pumpkin pie spice and salt in a mixing bowl. Using an electric mixer, whip the cream until it holds soft peaks. Transfer to a serving bowl.
  6. Serve the warm pigs in a blanket with the maple whip.


Makes about 12 crêpes / Takes less than 45 minutes

  • 3 large eggs
  • 2 cups milk
  • 1 cup all-purpose flour
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt
  • 3 tablespoons butter
  1. Combine the eggs, milk, flour, maple syrup, vanilla and salt in a blender and blend until very smooth.
  2. Heat an 8-inch nonstick skillet or crêpe pan over moderate heat. Add some butter to the pan and swirl to coat the bottom. Pour about ¼ cup batter into the pan, swirling to form a thin, even crêpe. Cook until top looks dry, about 90 seconds. Flip the crêpe and cook until cooked through, about 1 minute more. Transfer to a plate.
  3. Repeat with the remaining batter, adding more butter between each crêpe and stacking crêpes directly on top of each other. Crêpes can be made up to 1 day ahead and refrigerated, tightly wrapped.