Name: Sausage-Filled Crêpes
Yield: 4 servings
Ingredients: Crepes; 3 large eggs; 1 cup milk; 1 tablespoon vegetable oil; 1 cup all-purpose flour; 1/2 teaspoon salt; Filling; 1 lb pork sausage; 1 small onion, diced; 2 cups shredded cheddar cheese, divided; 1 (3 ounce) package cream cheese; 1/2 teaspoon dried marjoram; 1/2 cup sour cream; 1/4 cup butter or 1/4 cup margarine, softened; 1/4 cup chopped fresh parsley; sliced tomatoes

Servings: 4 persons

Crepes
3 large eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
Filling
1 lb pork sausage
1 small onion, diced
2 cups shredded cheddar cheese, divided
1 (3 ounce) package cream cheese
1/2 teaspoon dried marjoram
1/2 cup sour cream
1/4 cup butter or 1/4 cup margarine, softened
1/4 cup chopped fresh parsley
sliced tomatoes

1
Cook sausage and onion in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain well. Return sausage to skillet; add 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.
2
Spoon 3 tablespoons filling down center of each Crepe.
3
Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
4
Bake, covered, at 350u00b0 for 15 minutes. Stir together sour cream and butter; spoon over crepes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley. Serve with sliced tomato.
5
Note: Crepes may be assembled and frozen. To reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350u00b0 for 40 minutes. Proceed as directed.

No nutritional information available.

No additional tips available.

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

Sausage-Filled Crêpes

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