In a small bowl, whisk together the egg, heavy cream, mayonnaise, ricotta, baking powder, and maple flavor until completely smooth.
Season with salt and sweetener, if using.
Melt the butter in an 8- to 10-inch nonstick skillet over medium-low heat, swirling to coat the bottom of the pan.
Pour the batter into the hot skillet, tilting the pan to spread it into a very thin, even crepe-like circle.
Cook for 2-3 minutes, or until the edges are set and the center is just beginning to firm up.
Using a wide spatula, carefully flip the crepe and cook for another 30-60 seconds on the other side.
Slice your cooked sausage links in half lengthwise and arrange them down the center of the crepe.
Gently roll the crepe around the sausage links to create a 'blanket.'
Slide the roll-up onto a plate and drizzle with any remaining browned butter from the skillet before serving.
Keep the heat on medium-low to prevent the egg crepe from browning too quickly or becoming tough.
Add a pinch of cinnamon to the batter and a sprinkle of powdered sweetener on top for a sweet-and-savory twist.
