Asparagus Sausage Crepes Recipe

Asparagus Sausage Crepes Recipe photo by Taste of Home

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This was my favorite recipe when I was growing up in western Michigan, where asparagus is a big spring crop. With its sausage-and-cheese filling, tender asparagus and rich sour cream topping, this pretty dish will impress guests. -Lisa Hanson Glenview, Illinois

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Asparagus Sausage Crepes Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

1 pound bulk pork sausage
1 small onion, chopped
1 package (3 ounces) cream cheese, cubed
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon dried marjoram
1 cup milk
3 eggs
1 tablespoon canola oil
1 cup all-purpose flour
1/2 teaspoon salt
32 fresh asparagus spears (about 1 pound), trimmed
TOPPING:
1/4 cup butter, softened
1/2 cup sour cream

Directions

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside.
In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13-in. x 9-in. baking dishes.
Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 387 calories, 29 g fat (14 g saturated fat), 148 mg cholesterol, 557 mg sodium, 17 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Asparagus Sausage Crepes in Taste of Home April/May 2004, p27

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia