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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I first made this recipe 30 years ago, when my children were young. Itâs still one of their favorites and is always requested on special occasions.Karen Collins, Westminster, Colorado Ingredients:
3 eggs |
1 cup milk |
1 tablespoon canola oil |
1 cup king arthur unbleached all-purpose flour |
filling: |
1 pound bulk pork sausage |
1/4 cup chopped onion |
1 package (3 ounces) cream cheese, cubed |
1/2 cup shredded cheddar cheese |
1/4 teaspoon dried marjoram |
1/2 cup sour cream |
1/4 cup butter, softened |
minced fresh parsley |
Directions:
1. In a small bowl, combine the eggs, milk and oil. Add flour and mix well. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet; pour 3 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.
3. For filling, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted.
4. Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
5. Cover and bake at 375° for 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, for 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley. Yield: 8 servings.
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