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Sausage Crepes

 

30

Yield

10

servings

Prep

15

min

Cook

45

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

Crepe batter
6 large eggs
beaten
2 cups milk
2 tablespoons vegetable oil
2 cups all-purpose flour
1 teaspoon salt
Sausage filling
2 pounds smoked sausage
1 cup onions
chopped
1 cup cheese
shredded
3 ounces cream cheese
Topping
1 cup sour cream
½ cup butter
melted, cooled

Directions

Crepe Batter:

Combine eggs, milk and oil in bowl.

Add flour and salt, beating well until smooth.

Pour 2 tablespoons batter into greased 9-inch preheated skillet.

Tilt.

Cook on one side and invert onto plate.

Repeat to make 20 crepes.

Place 2 tablespoons sausage filling down center of each crepe and roll up.

Layer rolled crepes in large baking dish .

Bake at 375℉ (190℃) for 30 minutes, covered.

Spoon topping over crepes and bake, uncovered, 5 minutes longer.

Sausage Filling:

Remove casing and crumble in skillet.

Add onion and cook until done.

Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended.

Topping:

Mix butter and sour cream together.

Recipe may be frozen after crepes are filled.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 74768% of calories from fat
 % Daily Value *
Total Fat 56g 87%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 249mg 83%
Sodium 1834mg 76%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 65g
Vitamin A 18% Vitamin C 6%
Calcium 23% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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