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Asparagus Sausage Crepes

Asparagus Sausage Crepes
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
8 ServingsPrep: 20 min. Bake: 20 min.

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
© Taste of Home 2013

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Asparagus Sausage Crepes (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013