Sausage Crepes

By ginasheppard

My favorite brunch recipe, everyone in family loves them. Plus they are fast and easy to prepare (once the crepes are made!)

Ingredients

• For crepes:
• l lb. pork sausage
• 1/4 1/4 1/4 cup chopped onion
• 1/2 1/2 1/2 cup shredded American cheese
• 3 3 package 3 ounce package cream cheese
• 1/4 1/4 1/4 teaspoon celery salt
• 1/4 1/4 1/4 teaspoon marjoram, crushed
• 3/4 3/4 3/4 cup sour cream
• 1 1 1 tablespoon milk
• 4 4 4 Tablespoons softened butter
• 1/4 1/4 1/4 cup sour cream
• 3 3 3 beaten eggs
• 1 1 1 C. milk
• 1 1 1 T. canola oil
• 1 1 1 C. flour
• 1/2 1/2 1/2 t. salt
• 2 2 2 T. butter, melted

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Make crepes. These can be made the day before and stored in the refrigerator if separated by wax paper and covered with plastic wrap or kept inside a large zip lock bag.

2. Cook sausage until browned, add chopped onion, cook till browned; drain off fat. Stir in shredded American cheese, cream cheese, celery salt, marjoram. Remove from heat. Stir in the 3/4 cup sour cream and 1 tablespoon milk.

Place 2 tablespoons sausage mixture down center of each crepe; roll.(If your crepes are large, double the amount of filling.) Arrange in a 13x9" baking dish that has been sprayed with cooking spray.

Combine the 4 tablespoons softened butter with the 1/4 cup sour cream; spread on crepes.

Bake, covered at 375@ for 20 min.
Serves 6