SAUSAGE-FILLED CREPES
I first made this recipe 30 years ago, when my children were young. It’s still one of their favorites and they always request it for special occasions.
—KAREN COLLINS WESTMINSTER, CO
PREP: 25 MIN. + CHILLING • BAKE: 45 MIN. • MAKES: 8 SERVINGS
3 eggs
1 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
FILLING
1 pound bulk pork sausage
1/4 cup chopped onion
1 package (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
1. In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into 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.
3. Preheat oven to 375°. For filling, in a skillet, cook the sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted.
4. 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.
5. Cover; bake 40 minutes. Mix 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.