SAUSAGE-FILLED CREPES

Sausage-Filled Crepes image

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

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

3 large eggs
1 cup whole milk
1 tablespoon canola oil
1 cup all-purpose flour
FILLING:
1 pound bulk pork sausage
1/4 cup chopped onion
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

Steps:

In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 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., 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. , 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. , 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.

Nutrition Facts : Calories 376 calories, Fat 29g fat (14g saturated fat), Cholesterol 147mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.