Shelly's Recipe

SAUSAGE FILLED CREPES

Category: Breakfast and Brunch

12 crepes
1 lb bulk sausage
1/4 cup chopped onion
3 oz pkg cream cheese
1/4 tsp marjoram

Topping
1/2 cup sour cream
1/4 cup butter, melted

Make a dozen crepes and cool while you make the filling by layering each crepe between waxed paper.

In a skillet, cook sausage and onion together until the sausage is brown and thoroughly cooked. Drain; add the cream cheese, cheddar cheese and marjoram. Stir until well blended. Remove from heat.

Place approximately 2 tbsp sausage mixture in each crepe and roll up. Place filled crepes in a greased baking dish, cover with foil and chill for at least 1 hour or overnight. Bake, covered, for 40 minutes.

While the crepes are baking, make the topping by combining the sour cream and melted butter. Spoon over top of the crepes. Bake, uncovered, for 5 more minutes. Serve hot. Serves 6