SAUSAGE AND CHEESE CREPES

SAUSAGE AND CHEESE CREPES image

Yield stuffed crepes

Number Of Ingredients 15

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Filling:
1 pound sausage
1/4 cup chopped onion
1/2 cup shredded processed cheese (or cheddar)
3 ounces cream cheese
1/4 teaspoon dried marjoram
Crepe Batter:
3 beaten eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1/2 teaspoon salt
Topping:
1/2 cup dairy sour cream
1/4 cup butter/margarine, softened

Steps:

FILLING: Cook sausage and onion in a skillet, drain. Add cheddar & cream cheeses and marjoram, mixing well. Set aside while you prepare the crepes. CREPES: Whisk together milk, eggs and oil. Add flour and salt. Beat smooth. Using stove on medium-high to high heat, pour roughly 2 tbsp of batter into a greased 6-inch skillet, tilting skillet to cover with batter. Flip once the top side is no longer runny. Repeat until you have 16 crepes or run out of batter. Place 2 tbsp filling down the center of each crepe, roll up and put in baking dish. Cover and chill (This is important! Preferably, prepare and stuff the crepes the day before you serve them and refrigerate them overnight). About an hour before you want to serve the crepes, bake covered for 40 minutes at 375°. Finally, mix topping ingredients (sour cream and butter), spoon over crepes. Bake uncovered 5 more minutes.