- Activate the Yeast:

- In a small bowl, combine 1 cup of warm water, 1 tablespoon of granulated sugar, and 1 pack of dry yeast. Stir well and let it sit for about 5-10 minutes until the mixture becomes frothy.

- Mix Wet Ingredients:

- In a large mixing bowl, combine 1.5 cups of milk, 2 eggs, and the yeast mixture. Mix well until fully combined.

- Add Dry Ingredients:

- Gradually add 3 cups of wheat flour and 1/2 teaspoon of salt to the wet mixture, stirring continuously to avoid lumps. The batter should be smooth and slightly runny. Cover the bowl with a clean cloth and let the batter rest in a warm place for about 1 hour until it doubles in size.

- Prepare Vegetables:

- Dice 4 sharp peppers, 1 potato, and 2 tomatoes. Cut the sausage into small pieces.

- Cook Filling:

- In a medium skillet, sauté the diced peppers, potato, and sausage over medium heat until they are tender and cooked through. Add the diced tomatoes last and cook until they are soft and combined with the other vegetables. Season with salt and pepper to taste.

- Heat a Pan:

- Preheat a non-stick skillet or crepe pan over medium heat and lightly grease it with a little oil or butter.

- Make Crepes:

- Pour a ladleful of the crepe batter into the pan and swirl it around to form a thin, even layer. Cook the crepe for about 1-2 minutes on each side or until it is golden brown and cooked through. Repeat until all the batter is used.

- Fill Crepes:

- Place a spoonful of the vegetable and sausage filling onto each crepe. Fold the crepe over the filling to form a pocket or roll.

- Serve the crepes warm. They can be enjoyed on their own or with a side of your favorite dipping sauce or salad.