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Sausage-Filled Crepes

 Sausage-Filled Crepes
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
8 ServingsPrep: 25 min. + chilling Bake: 45 min.


  • 3 eggs
  • 1 cup milk
  • 1 tablespoon canola oil
  • 1 cup King Arthur Unbleached 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


  • 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

2 of 2

Sausage-Filled Crepes (continued)

Directions (continued)

  • 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.