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Sausage-Filled Crepes Recipe

Sausage-Filled Crepes Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. YIELD:8 servings


  • 3 eggs
  • 1 cup milk
  • 1 tablespoon canola oil
  • 1 cup all-purpose flour
  • 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


  • 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. 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.

Reviews for Sausage-Filled Crepes

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Reviewed Apr. 2, 2012

"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 Feb. 12, 2012

"This has become my daughter's favorite crepe dinner."

Reviewed Jan. 16, 2012

"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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