Sausage Filled Crepes
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Bored with your breakfast routine? Switch things up with these novel Sausage-Filled Crepes. They look and sound fancy, but they're really easy to make!
What You'll Need
- 1 pound ground pork sausage
- 1 small onion, diced
- 2 cups (8 ounces) shredded Cheddar cheese, divided
- 1 (3-ounce) package cream cheese
- 1/2 teaspoon dried marjoram
- 12 (9-inch) refrigerated ready-to-use crepes (see Note)
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
What to Do
Preheat oven to 350 degrees F. Cook sausage and onion in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain sausage well.
Return sausage to skillet; add 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.
Spoon 3 tablespoons filling down center of each crepe. Roll up, and place seam-side down in a lightly greased 9- x 13-inch baking dish. Bake, covered, 15 minutes.
Stir together sour cream and butter; spoon over crepes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley.
You can find refrigerated ready-to-use crepes in the produce section of most supermarkets. These sausage-filled crepes may be assembled and frozen up to a month in an airtight container. To reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350 degrees for 40 minutes. Proceed as directed.