The OMG!! Perfect Sunday breakfast ya’ll…

Stuffed Crepes with Maple Apricot Chili Syrup
Breakfast Stuffed Crepes with Maple Apricot Chili Syrup
½ cup flour
4 eggs
½ cup milk
2 tablespoons water
1/8 teaspoon salt
1 tablespoon melted butter
2 tablespoons olive oil
4 Heat n Serve original fully cooked sausage links
½ cup extra sharp Cheddar cheese shredded
1/3 cup pure maple syrup
1/3 cup apricot preserve
1 red chili deseeded and chopped fine
¼ cup chopped pecans
Preheat oven on 200 degrees
In a large mixing bowl, whisk together the flour and 1 egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set the crepes aside.
Chopped the sausage links into small pieces. Add a couple more drops of oil in the same pan and sauté the sausage just until warm thru scrambled 3 eggs and add to sausage toss until eggs are cooked thru. To assemble the crepes place 1 ounce of cheddar cheese in the middle of each crepes top with 1/3 cup egg mixture. Fold the edge of crepes over the egg mixture to form a square packet. Place packet seems side down on a cookie sheet place in oven to keep warm.
In a small sauce pan add maple syrup, apricot preserve and chili. Simmer on low heat for 5 minutes.
Remove crepe packets out of the oven cut each in half plate and top each with an equal amount of syrup and chopped pecans.

My entry for The Daily Meal and BUSH’S Your Chili “Spicy 2-Bean Buffalo Chicken Chili with Blue Cheese Sour Cream”#Bushschilicookoff

Spicy 2-Bean Buffalo Chicken Chili with Blue Cheese Sour Cream1
4 tablespoons butter
2 celery branches chopped small
2 garlic cloves minced
1 ½ pounds boneless chicken breast
½ cup hot sauce
2 (15.5oz) cans Bush’s Best white chili beans great northern beans mild chili sauce
1 (15oz.) can Bush’s Best black beans drained and rinsed
1/3 cup cilantro chopped fine
8 ounces sour cream
4 ounces blue cheese crumbled
Cut the chicken into 1 inch cubes. On stove top in a medium pot add chicken and the first three ingredients. Sauté on medium high heat until chicken is no longer pink. To the chicken add the hot sauce and beans bring to a simmer and simmer for 15 minutes add cilantro mix to incorporate well.
In a bowl mix the sour cream and blue cheese crumbled together.
Ladle chili into bowls and top with a doll up of blue cheese sour cream. You may garnish with additional celery.