• 8servings
  • 70minutes
  • 376calories

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Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 cup milk

  3. 1 tablespoon canola oil

  4. 1 cup all-purpose flour


  6. 1 pound bulk pork sausage

  7. 1/4 cup chopped onion

  8. 1 package (3 ounces) cream cheese, cubed

  9. 1/2 cup shredded cheddar cheese

  10. 1/4 teaspoon dried marjoram

  11. 1/2 cup sour cream

  12. 1/4 cup butter, softened

  13. Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Sausage-Filled Crepes Recipe photo by Taste of Home In a small bowl, combine the eggs, milk and oil. Add flour and mix well. Cover and refrigerate for 1 hour.

  2. 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.

  3. 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.

  4. Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

  5. Cover and bake at 375° for 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, for 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley. Yield: 8 servings.


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