SAUSAGE CREPES
Make and share this Sausage Crepes recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Crepes Batter:Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes.
- Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large bsaking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer.
- Sausage Filling:Remove casing and crumble in skillet.
- Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended.
- Topping: Mix butter and sour cream together.
SAUSAGE AND CHEESE CREPES
Steps:
- FILLING: Cook sausage and onion in a skillet, drain. Add cheddar & cream cheeses and marjoram, mixing well. Set aside while you prepare the crepes. CREPES: Whisk together milk, eggs and oil. Add flour and salt. Beat smooth. Using stove on medium-high to high heat, pour roughly 2 tbsp of batter into a greased 6-inch skillet, tilting skillet to cover with batter. Flip once the top side is no longer runny. Repeat until you have 16 crepes or run out of batter. Place 2 tbsp filling down the center of each crepe, roll up and put in baking dish. Cover and chill (This is important! Preferably, prepare and stuff the crepes the day before you serve them and refrigerate them overnight). About an hour before you want to serve the crepes, bake covered for 40 minutes at 375°. Finally, mix topping ingredients (sour cream and butter), spoon over crepes. Bake uncovered 5 more minutes.
ASPARAGUS SAUSAGE CREPES
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
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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., 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., 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., 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. , 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.
Nutrition Facts : Calories 387 calories, Fat 29g fat (14g saturated fat), Cholesterol 148mg cholesterol, Sodium 557mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
CREPES WITH SAUSAGE FILLING
Make and share this Crepes With Sausage Filling recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 1h15m
Yield 16-20 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, combine eggs, milk and oil.
- Stir flour and salt together; add gradually to egg mixture and beat until smooth.
- Let batter rest at least 1/2 hour before making crepes.
- Then, pour about 2 tablespoons batter into lightly greased 6-inch hot crepe or fry pan, tilting so that batter will cover pan evenly.
- Brown lightly on both sides.
- Stack with waxed paper in between and keep warm.
- You should get 16-20 crepes.
- In large fry pan, brown sausage, crumbling into small pieces; drain.
- Add onion and cook lightly over low heat.
- Stir in both cheeses, adding cheddar last.
- Place 3 T of filling in center of each crepe.
- Roll up and place in a 7 1/2 by 12 by 1 3/4 baking dish.
- Cover with foil and bake at 350 degrees for 15-20 minutes.
- Meanwhile, blend the sour cream and melted butter well.
- Uncover and spoon mixture over top and bake additional 5 minutes.
- Sprinkle with paprika.
Nutrition Facts : Calories 352.1, Fat 28.4, SaturatedFat 12.2, Cholesterol 117.5, Sodium 607.6, Carbohydrate 7.6, Fiber 0.3, Sugar 0.2, Protein 15.9
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