Sausage Filled Crepes

By carvalhohm

Ingredients

• 1 pound ground pork sausage
• 1 small onion, diced
• 2 cups (8 ounces) shredded Cheddar cheese, divided
• 1 (3-ounce) package cream cheese
• 1/2 teaspoon dried marjoram
• 12 (9-inch) refrigerated ready-to-use crepes (see Note)
• 1/2 cup sour cream
• 1/4 cup butter, softened
• 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley

Details

Servings 6
Preparation time 5mins
Cooking time 30mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees. Cook sausage and onion in large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain sausage well.

Return sausage to skillet; add 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.

Spoon 3 tablespoons filling down center of each crepe. Roll up, and place seam-side down in lightly greased 9x13-inch baking dish. Bake, covered, 15 minutes.

Stir together sour cream and butter; spoon over crepes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley.

Notes:

You can find refrigerated ready-to-use crepes in the produce section of most supermarkets. These sausage-filled crepes may be assembled and frozen up to a month in airtight container. To reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350 degrees for 40 minutes. Proceed as directed.