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Asparagus Sausage Crepes Recipe

Asparagus Sausage Crepes Recipe

This was my favorite recipe when I was growing up in western Michigan, where asparagus is a big spring crop. With its sausage-and-cheese filling, tender asparagus and rich sour cream topping, this pretty dish will impress guests. -Lisa Hanson Glenview, Illinois
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:8 servings


  • 1 pound bulk pork sausage
  • 1 small onion, chopped
  • 1 package (3 ounces) cream cheese, cubed
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon dried marjoram
  • 1 cup milk
  • 3 eggs
  • 1 tablespoon canola oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 32 fresh asparagus spears (about 1 pound), trimmed
  • 1/4 cup butter, softened
  • 1/2 cup sour cream


  • 1. In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside.
  • 2. In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  • 3. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 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.
  • 4. Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13-in. x 9-in. baking dishes.
  • 5. Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through. Yield: 8 servings.

Nutritional Facts

1 each: 387 calories, 29g fat (14g saturated fat), 148mg cholesterol, 557mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 13g protein.

Reviews for Asparagus Sausage Crepes

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laswd User ID: 1748917 138936
Reviewed Mar. 4, 2011


laswd User ID: 1748917 52285
Reviewed Nov. 27, 2009

"This is one of my family’s favorite recipes and I make it every couple of months. I use ground hot Italian sausage and usually double the recipe, but for this single recipe, I increase the cheese to one cup. For the topping, I increase the Monterey Jack cheese and Sour Cream to 1 ½ cups each, omitting the butter. You could use premade crepes, but they are pretty easy to make and taste better, just not as fast. Delicious!"

Lorgasp User ID: 3777412 67926
Reviewed Jul. 31, 2009

"Excellent recipe! Use low fat cream cheese and turkey sausage to cut back on calories!"

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