Sucuk and Corn Crepe Party Squares Tips, FAQ & printable recipe

Tips for success

To get the crispiest edges, make sure the batter spreads all the way to the corners of the baking sheet. The thin layer at the edges will bake faster and become golden and crunchy.

If you prefer softer edges, you can spread the batter slightly away from the edges, but the crisp edges are a highlight of this dish.

For the best texture, serve the squares within 15 minutes of baking. If they sit too long, the crust may soften. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until the cheese is bubbly again. Avoid microwaving, which makes the crust soggy.

Variations

• Vegetarian: Omit the sucuk sausage and add extra vegetables like sautéed mushrooms, zucchini, or artichoke hearts. You can also use a plant-based sausage alternative to keep the savory flavor.
• Spicy: Add a sprinkle of red pepper flakes or a few slices of jalapeño along with the other toppings. You can also use pepper jack cheese for extra heat.
• Breakfast: Swap the sucuk for cooked breakfast sausage or bacon. Add a few dashes of hot sauce and serve with a side of scrambled eggs.
• Mediterranean: Replace the sucuk with sliced pepperoni or salami, and add Kalamata olives, sun-dried tomatoes, and a sprinkle of dried oregano before baking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze baked and cooled squares in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat refrigerated squares in a 350°F (175°C) oven for 5-7 minutes. For frozen squares, bake at 375°F (190°C) for 10-12 minutes until hot and cheese is melted.

Leftover squares can be stored in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.

To reheat, arrange the squares on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and the cheese is melted. The crust will crisp up again. Avoid microwaving, as it will make the crust soft.

The batter can be made up to 1 day ahead and stored in the refrigerator in a sealed container. Whisk well before using. The assembled unbaked tray can also be covered and refrigerated for up to 4 hours before baking; add a few minutes to the baking time if baking cold.

Baked squares can be cooled completely, wrapped tightly, and frozen for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.

Serving ideas

Serve the squares warm, straight from the baking sheet or transferred to a serving platter. They are perfect for parties, potlucks, or game-day spreads. The squares are sturdy enough to be picked up by hand, making them a great finger food. Pair them with a simple salad or a bowl of soup for a light meal.

For a more substantial appetizer, serve with a dollop of sour cream or a drizzle of hot sauce. The creamy tang of sour cream balances the spicy sucuk, while hot sauce adds extra heat.

These squares also work well as a brunch item, served alongside fresh fruit or a green salad. However you serve them, they are best enjoyed warm.

Frequently asked questions

Recipe card

Sucuk and Corn Crepe Party Squares

Prep 15 minCook 15 minTotal 30 minServes 12

Ingredients

• 2 large eggs
• 2 cups whole milk
• 3 tbsp vegetable oil
• 1/2 tsp salt
• 1 cup all-purpose flour
• 2 tbsp all-purpose flour
• 6 oz sliced sucuk sausage
• 1 cup sweet corn kernels
• 1/2 cup diced red and green peppers
• 2 cups shredded cheese (such as mozzarella or cheddar)

Instructions

1. In a large bowl, whisk together the eggs, milk, vegetable oil, and salt until well combined. Add the flour and whisk vigorously until the batter is smooth and free of lumps. The batter should be thin and pourable, similar to heavy cream.
2. Line a large rimmed baking sheet (about 12x17 inches) with parchment paper. Pour the batter onto the center of the sheet, then tilt the pan in all directions so the batter spreads evenly into a thin, uniform layer covering the entire bottom. Tap the pan gently on the counter to release any air bubbles.
3. Scatter the shredded cheese evenly over the batter. Arrange the sliced sucuk sausage pieces on top, then sprinkle the sweet corn kernels and diced red and green peppers evenly across the surface.
4. Place the baking sheet in an oven preheated to 400°F (200°C). Bake for 15 minutes, or until the edges are golden brown and the cheese is melted and bubbly. The crepe crust should be set and slightly crisp at the edges.
5. Remove the baking sheet from the oven and let the crepe cool on a wire rack for 5 minutes. Use a pizza wheel or sharp knife to slice into rectangular party squares. Lift a slice to see the tender crepe crust and stringy melted cheese. Serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

280

Protein

12 g

Carbohydrates

20 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.