Asparagus Sausage Crepes Recipe

Name: Asparagus Sausage Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bulk pork sausage; 1 small onion, chopped; 3 ounces cream cheese, cubed; 1/2 cup shredded Monterey Jack cheese; 1/4 teaspoon dried marjoram; 1 cup whole milk; 3 large 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

Servings: persons

1 pound bulk pork sausage
1 small onion, chopped
3 ounces cream cheese, cubed
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon dried marjoram
1 cup whole milk
3 large 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 13x9-in. baking dishes.
5
Cover and bake at 375u00b0 for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound bulk pork sausage, 1 small onion, chopped, 3 ounces cream cheese, cubed, 1/2 cup shredded Monterey Jack cheese, and more.

Yes, Asparagus Sausage Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Sausage Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions