Sausage Filled Crepes Recipe
One piece of advice you will cherish, this is a must try recipe of Sausage Filled Crepes. This Sausage Filled Crepes is so tasty that I cannot resist serving it as a Main Dish often. In my opinion, if one is a chef, one ought to have a personal recipe of Sausage Filled Crepes, just like I do.
Ingredients
12 main dish crepes
1 pound bulk pork sausage or ground pork
1/4 cup chopped onion
2 cups sliced fresh mushrooms
3/4 cup dairy sour cream
1/2 cup shredded american cheese
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon celery salt or garlic salt
1/4, teaspoon paprika
1/4 teaspoon dried marjoram, crushed
1/4 cup butter, softened
1/4 cup dairy sour cream
Directions
Prepare main dish crepes; set aside.
In saucepan cook sausage or ground pork and onion till meat is browned and onion is tender.
Stir in mushrooms; cook for 1 minute.
Drain off fat.
Combine 3/4 cup sour cream, american cheese, cream cheese, milk, celery salt or garlic salt, paprika, and marjoram.
Stir into meat mixture.
In small bowl stir together butter and the remaining 1/4 cup sour cream.
Spoon about 1/4 cup meat mixture over unbrowned side of each crepe, leaving 1/4-inch rim around edge.
Fold two opposite edges so they overlap atop meat mixture.
Place, seam side down, in 12x71/2x2-inch baking dish.
Spread butter-sour cream mixture over crepes.
Cover and bake in 375° oven about 25 minutes or till heated through.
Sprinkle with snipped parsley, if desired.
In saucepan cook sausage or ground pork and onion till meat is browned and onion is tender.
Stir in mushrooms; cook for 1 minute.
Drain off fat.
Combine 3/4 cup sour cream, american cheese, cream cheese, milk, celery salt or garlic salt, paprika, and marjoram.
Stir into meat mixture.
In small bowl stir together butter and the remaining 1/4 cup sour cream.
Spoon about 1/4 cup meat mixture over unbrowned side of each crepe, leaving 1/4-inch rim around edge.
Fold two opposite edges so they overlap atop meat mixture.
Place, seam side down, in 12x71/2x2-inch baking dish.
Spread butter-sour cream mixture over crepes.
Cover and bake in 375° oven about 25 minutes or till heated through.
Sprinkle with snipped parsley, if desired.
