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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 pound(s) bulk pork sausage |
1 small onion, chopped |
1 3-ounce package(s) cream cheese (softened or cubed), cubed |
1/2 cup(s) shredded monterey jack cheese |
1/4 teaspoon(s) dried marjoram |
1 cup(s) milk |
3 eggs |
1 tablespoon(s) canola oil |
1 cup(s) all-purpose flour |
1/2 teaspoon(s) salt |
32 fresh asparagus spears (about 1 pound), trimmed |
1/4 cup(s) butter, softened |
1/2 cup(s) sour cream |
Directions:
1. • In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside.
2. • In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
3. • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 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.
4. • Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13-in. x 9-in. baking dishes.
5. • Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through.
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