Crepes With Sausage Filling

A great brunch dish.

• Ready In: 1 hr 15 mins
• Serves: 16-20

Ingredients

• Crepes

• 3  eggs, lightly beaten
• 1  cup milk
• 1  tablespoon  vegetable oil
• 1  cup all-purpose flour
• 1⁄2 teaspoon salt

• Sausage Filling

• 2  lbs  bulk breakfast sausage
• 1⁄2 cup green onion, chopped, including tops
• 3⁄4 cup cheddar cheese, shredded
• 2 (3 ounce) packages cream cheese, softened

• Topping

• 1⁄2 cup sour cream
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
•  paprika

Directions

1. In small bowl, combine eggs, milk and oil.
2. Stir flour and salt together; add gradually to egg mixture and beat until smooth.
3. Let batter rest at least 1/2 hour before making crepes.
4. Then, pour about 2 tablespoons batter into lightly greased 6-inch hot crepe or fry pan, tilting so that batter will cover pan evenly.
5. Brown lightly on both sides.
6. Stack with waxed paper in between and keep warm.
7. You should get 16-20 crepes.
8. In large fry pan, brown sausage, crumbling into small pieces; drain.
9. Add onion and cook lightly over low heat.
10. Stir in both cheeses, adding cheddar last.
11. Place 3 T of filling in center of each crepe.
12. Roll up and place in a 7 1/2 by 12 by 1 3/4 baking dish.
13. Cover with foil and bake at 350 degrees for 15-20 minutes.
14. Meanwhile, blend the sour cream and melted butter well.
15. Uncover and spoon mixture over top and bake additional 5 minutes.
16. Sprinkle with paprika.