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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Merely wanted to share a variations to how one can fill a crepe. Trust me, when I first decided to learn and make crepes (laughs) - I grossly error by doing it when I had a dinner party. My date stipulated that I should give up, and he would take everyone out for dinner. Read more . In the end, everyone decided that it was worth the wait, but perhaps a drunken stupor offered the kind words. Ingredients:
1 pound ground pork sausage |
1 small onion, diced |
2 cups cheddar cheese, shredded |
3 ounces cream cheese |
1/2 teaspoon marjoram |
1/2 cup sour cream |
1/4 cup butter, softened |
1/4 cup parsley, chopped |
1 tomato, sliced |
6 crepes |
Directions:
1. Cook sausage and onion together in a skillet over medium heat, stirring until sausage crumbles and is no longer pink. Drain, then return the sausage to the skillet and add 1 cup cheddar cheese, cream cheese, and marjoram, stirring until cheese melts. Spoon 3 tablespoons of the filling down the center of each crepe. Roll the crepes up (no too tight) and place, seam side down, in a lightly greased baking dish. Mix the sour cream and butter together and spoon over top of the crepes. Bake uncovered at 350 degrees until cheese has melted. Garnish with remaining cheddar cheese and parsley.
2. Serves: 6
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