Sausage Crepes

By Bailey1_

Crepes may be prepared ahead of time and stored in an airtight container in the refrigerator.

Ingredients

• FILLING:
• 3 eggs
• 2 egg yolks
• 1/2 cup milk
• 1/2 cup water
• 2 Tablespoons melted butter
• 3/4 teaspoon salt
• 1 cup flour
• 3 pounds bulk sausage
• 3/4 cup chopped onion
• 1-1/2 cupcup shredded sharp cheddar
• 1 98 oz) package cream cheese
• 3/4 teaspoon butter or margarine
• TOPPING:
• 1 cup sour cream
• 1/4 cup soft utter

Preparation

Step 1

CREPES:
Whisk crepe ingredients together in a mixing bowl.
Lightly grease a small crepe saucepan and heat over medium heat.
Once pan is thoroughly warmed, pour about 2 Tablespoons of batter into the center of the pan and swirl to cover the bottom.
Work quickly, as the crepes should be thin.
Cook on one side for 10-15 seconds or until browned.
Flip crepe and cook the same on the other side.
Remove from pan and stack, ling wax paper between each crepe.
Lightly grease pan for each crepe.
FILLING:
Preheat oven to 375.
Brown sausage and onion together breaking sausage into small pieces.
Drain grease Add cheddar cheese, cream cheese and 3/4 teaspoon butter, mixing until cheese is melted,
Spoon filling onto crepes and gently roll up.
Place filled crepes onto a greased baking dish (a jelly roll pan holds 30 crepes).
Cover with foil and bake for 40 minutes.
TOPPING:
Combine 1/4 cup softened butter and 1 cup sour cream.
Spoon over crepes and bake uncovered for an additional 5 minutes.