Sausage Crepes
Recipe from Souther Living1999 Annual Recipe pg 25
Yields: 6-8 Sausage Crepes
Crepes
Yield: 12 crepes
- 3 large eggs
- 1 cup milk
- 1 Tablespoon vegetable oil
- 1 cup all purpose flour
- 1/2 teaspoon salt
- Melted butter
- Mix eggs, milk and oil in blender until blended.
- Gradually add flour and salt, and beat until smooth.
- Cover and chill 1 hour.
- Melt butter in 7 inch skillet.
- Pour 1/4 cup batter into skillet and tilt in all directions to cover bottom of skillet.
- Cook 1 minute until crepe sides are starting to roll up.
- Turn Crepe and cook 30 seconds.
- Place on cloth towel to cool.
- Repeat for remaining batter.
- Stack crepes between sheets of wax paper.
Filling
- 1 pound pork sausage
- 1 small onion, diced
- 2 cups (8 oz) shredded Cheddar cheese, divided
- 1 (3 ounce) package cream cheese
- 1/2 teaspoon dried marjoram
- 1/2 cup sour cream
- 1/4 cup butter
- Cook sausage and onion in large skillet and drain.
- Add 1 cup cheese, cream cheese, and marjoram, and stir.
- Spoon 3 TBSP filling down center of each Crepe.
- Roll up with seam side down in lightly greased 13x9 baking dish.
- Bake, COVERED, at 350° for 15 minutes.
- Combine sour cream and butter and spoon over Crepes.
- Bake 5 minutes
- Sprinkle with remaining 1 cup cheese.