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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Recipe may be frozen after crepes are filled, and enjoyed for days. Ingredients:
6 beaten eggs |
2 cups milk |
2 tablespoons oil |
2 cups flour |
1 teaspoon salt |
2 lbs bulk hot smoked sausage |
1 cup onion (chopped) |
1 cup shredded processed cheese |
2 packages cream cheese (3 oz.) |
1 cup sour cream |
1/2 cup melted and cooled butter |
Directions:
1. Crepes Batter:Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes.
2. Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large bsaking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer.
3. Sausage Filling:Remove casing and crumble in skillet.
4. Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended.
5. Topping: Mix butter and sour cream together.
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