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1
For the crepe: In a medium mixing bowl, whisk the eggs until smooth.
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2
Add the flour in parts, then slowly add the milk, sugar, melted butter and salt.
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3
Let rest for 30 minutes.
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4
Add 1/2 cup of the batter to a 12-inch nonstick skillet and cook crepe on one side for 2 to 3 minutes before flipping.
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5
Repeat for the remaining batter.
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6
For the chutney: In a saute pan, over medium heat, melt half of the butter.
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7
Add the wine, brown sugar, cinnamon, apples, star anise, cloves and salt and pepper.
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8
Allow this mixture to cook and reduce/fuse the flavors together for 20 minutes.
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9
Then add the remaining butter.
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10
For the sausage: Heat an oiled cast-iron pan over medium heat and brown the sausage on all sides until cooked through, about 8 minutes, then remove and reserve.
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11
Add the sage to the hot sausage grease until crisp, 10 to 15 seconds, and remove to paper towel with a slotted spoon.
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12
For the sandwich build: Lay out the warm crepes and place a sausage in the center, add a dollop of mascarpone on top and roll like a pig in a blanket.
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13
Place some apple compote on top and garnish with some fried sage-kill it with a knife and fork!
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14
!
