cups whole milk
ounces sweet Italian sausage, casings discarded
red onion, thinly sliced
cup shredded Mexican cheese blend
cup packed cilantro leaves
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Using a blender, mix the milk, eggs, flour and salt for 1 minute. In a large nonstick skillet, cook the sausage over medium high heat; transfer to a bowl. Add 2 tsp. butter and the onion to the skillet and cook until softened; transfer to the bowl. Wipe out the skillet. In the skillet, heat 1/2 tsp. butter over medium heat. Pour 1/3 cup batter into the pan, swirling, and cook until golden. Flip and cook for 1 minute more. Transfer to the prepared baking sheet. Repeat with the remaining butter and batter to make a total of 8 crepes. Divide the cheese, sausage-onion mixture, cilantro and salsa among 4 of the crepes. Top with the remaining crepes and bake until the cheese has melted, about 5 minutes. Cut into quarters.