Sunday, November 25, 2007

SAUSAGE-FILLED CREPES—Gaye Marrott--a friend of Lynne's

Another recipe Gaye makes for her hubby on special occasions. A bit of work but worth it.

3 eggs, beaten
1 cup milk
1 Tbs. cooking oil
1 cup flour
½ tsp salt

Combine eggs, milk and oil. Add flour and salt; beat smooth. Pour 2 Tbs. batter into greased skillet; tilt. Cook on one side; invert onto toweling. Repeat to make 16.

Place 2 Tbs. sausage filling down center of each crepe; roll up. Place in 11¾ x 7½ inch baking dish. Cover chill, bake covered in 375° oven for 40 minutes.

Mix sour cream with melted butter. Spoon over crepes. Bake uncovered 5 minutes.

Sausage filling:
Cook 1 lb. Bulk sausage and ¼ cup chopped onions.

Drain. Add:
½ cup shredded cheese
1 (3 oz.) pkg cream cheese
1/8 tsp. marjoram.

Serves 7-8

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