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Sausage-Filled Crepes Recipe

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I first made this recipe 30 years ago, when my children were young. It’s still one of their favorites and is always requested on special occasions.—Karen Collins, Westminster, Colorado

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Sausage-Filled Crepes Recipe

Prep: 25 min. + chilling Bake: 45 min.

Yield: 8 Servings

25 45 70

Ingredients

3 eggs
1 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
FILLING:
1 pound bulk pork sausage
1/4 cup chopped onion
1 package (3 ounces) cream cheese, cubed
1/2 cup shredded cheddar cheese
1/4 teaspoon dried marjoram
1/2 cup sour cream
1/4 cup butter, softened
Minced fresh parsley

Directions

In a small bowl, combine the eggs, milk and oil. Add flour and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet; pour 3 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.
For filling, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted.
Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
Cover and bake at 375° for 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, for 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley. Yield: 8 servings.

Nutritional Facts 2 filled crepes equals 376 calories, 29 g fat (14 g saturated fat), 147 mg cholesterol, 391 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Sausage-Filled Crepes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p144

Freezing Crepes

Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)

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