Sausage Filled Crepes Recipes

Steps:

• Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly cooked, about 3 minutes. Add garlic and rosemary; continue to cook until sausage is browned and crumbly, 3 to 5 more minutes. Remove to a mixing bowl with a slotted spoon, leaving drippings in the pan and the heat set at medium-high.
• Stir butter into the pan until melted. Gradually whisk in flour until smooth. Reduce heat to medium and cook until flour is light brown, 3 to 5 minutes. Gradually whisk in water, cream, and maple syrup and cook until gravy has thickened, 3 to 5 more minutes.
• Meanwhile, crumble sausage into smaller bits.
• Once gravy has fully thickened, stir in cooked sausage and ricotta cheese. Reduce heat and simmer for 12 to 15 more minutes until the consistency is like sour cream. If gravy is too thin, whisk in more flour, 1 tablespoon at a time.

Steps:

• 1. Grease bottom of skillet with oil and put 2 T. of crepe mixture and brown on one side, turn and brown other side. Remove from skillet.
• 2. Brown sausage and onion and marjoram. Drain off grease. Put meat mixture in crepe and roll up. Place in greased oven proof pan or dish and bake for 30 min. at 375. After 30 min. remove and top with topping, return to oven cook for 5 min.

Steps:

• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside., In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13x9-in. baking dishes. , Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through.

Steps:

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

Steps:

• Crepes Batter:Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch 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 bsaking dish. Bake at 375 degrees 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.

Steps:

• Cook sausage and onion in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink; drain 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 Crêpe.
• Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
• Bake, covered, at 350° for 15 minutes. Stir together sour cream and butter; spoon over crêpes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley. Serve with sliced tomato.
• Note: Crêpes may be assembled and frozen. To reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350º for 40 minutes. Proceed as directed.