SAUSAGE-FILLED CREPES

FOR THE CREPE BATTER:
2/3 cup all-purpose flour
1/2 tsp salt
2 eggs, beaten
1 tbsp vegetable oil
2/3 cup milk
FOR THE SAUSAGE FILLING:
1 lb bulk pork sausage
1/4 cup chopped onion
1/2 cup shredded Cheddar cheese
1 (3 oz) pkg cream cheese, softened
1/2 tsp ground marjoram
FOR THE TOPPING:
1/2 cup sour cream
1/4 cup butter

TO MAKE THE CREPES:
Combine flour, salt, and eggs; mix well. Blend in oil and milk, beating until smooth. Refrigerate batter at least 2 hours (this allows flour particles to swell and soften so crepes are light.)

Brush the bottom of a 6-inch crepe pan or heavy skillet with vegetable oil; place over medium heat until just hot, not smoking.

Pour 2 tbsp batter in pan; quickly tilt pan in all directions so batter covers pan in a thin film. Cook about 1 minute.

Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe, and cook about 30 seconds on the other side. (This side is rarely more than spotty brown and is the side on which the filling should be placed.)

Remove crepe from pan, and repeat procedure until all batter is used.*

TO FILL AND BAKE:
Saute sausage and onion until brown; drain well. Stir in remaining ingredients. Yield: about 2 cups.

Place 2 tbsp Sausage Filling off-center on each crepe. Roll crepe over filling. Place, seam side down, in a 13x9x2-inch baking dish.

Bake at 375 degrees for 25-30 minutes. Remove from oven, and spoon Topping over crepes. Return to oven for an additional 5 minutes.

TO MAKE THE TOPPING:
Combine the topping ingredients, beating well. Yield: 1/2 cup.

*TO MAKE AHEAD:
Crepes may be made in advance. Stack crepes between layers of waxed paper, and cover tightly with plastic wrap or foil; store in refrigerator or freeze until needed. To use, thaw crepes, add filling, topping, and bake as directed above.

Makes about 1 dozen
Source: Magazine Clipping