Sausage-Filled Crepes
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min.
YIELD: 8 servings.
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
Ingredients
-
3 large eggs
-
1 cup whole milk
-
1 tablespoon canola oil
-
1 cup all-purpose flour
-
FILLING:
-
1 pound bulk pork sausage
-
1/4 cup chopped onion
-
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
-
1.
In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour.
-
2.
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.
-
3.
Preheat oven to 375°. 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.
-
4.
Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13x9-in. baking dish.
-
5.
Cover and bake 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley.
Nutrition Facts
2 each: 376 calories, 29g fat (14g saturated fat), 147mg cholesterol, 391mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 12g protein.
© 2024 RDA Enthusiast Brands, LLC