Sausage-Filled Crepes Recipe

Sausage-Filled Crepes Recipe Sausage-Filled Crepes Recipe photo by Taste of Home Rating 5

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

Tip

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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Reviews for Sausage-Filled Crepes

Sausage-Filled Crepes Recipe

Sausage-Filled Crepes

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(1-3) of 3 reviews

Reviewed on Apr. 02, 2012 by hbaseley

When we have a family birthday dinner, both my daughter and I request this. I look forward to this dish all year - my favorite!

Reviewed on Feb. 12, 2012 by ToniHudson

This has become my daughter's favorite crepe dinner.

Reviewed on Jan. 16, 2012 by jennd50

tasty but heavy for breakfast...needs to be lightened up. I added mushrooms, but next time will add spinach and maybe, less cheese? Skip the chill

 
 
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