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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This was my favorite recipe when I was growing up in western Michigan, where asparagus is a big spring crop. With its sausage-and-cheese filling, tender asparagus and rich sour cream topping, this pretty dish will impress guests. -Lisa Hanson Glenview, Illinois Ingredients:
1 pound bulk pork sausage |
1 small onion, chopped |
1 package (3 ounces) cream cheese, cubed |
1/2 cup shredded monterey jack cheese |
1/4 teaspoon dried marjoram |
1 cup milk |
3 eggs |
1 tablespoon canola oil |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
32 fresh asparagus spears (about 1 pound), trimmed |
topping: |
1/4 cup butter, softened |
1/2 cup 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. Yield: 8 servings.
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