These are the recipes I feed my family. Most are quick and easy with the least amount of ingredients. Today’s recipe is a little time-consuming but well worth the time it takes.
Sausage Filled Crepes
2/3 c. Flour
1/2 tsp salt
2 eggs, beaten
1 tbsp oil
2/3 c. Milk
Sausage Filling
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 crepe pan with oil; place over medium heat until hot, not smoking. Pour 2 tablespoons of batter; quickly tilt pan in all directions so batter covers pan in a thin-film. Cook about 1 minute. Flip crepe and cook for about 30 seconds. Remove from pan and place 2 tablespoons of sausage filling off-center on each crepe. Roll crepe over filling. Place seam down in a 13x9x2 inch pan. Bake at 350° For 25 to 40 minutes.
Sausage Filling: one pound pork sausage, 1/4 cup chopped onion, 1/2 cup shredded cheddar cheese, one 3 ounce package of cream cheese, softened, and 1/2 teaspoon ground marjoram. Saute sausage and onion until Brown; drain well. Stir in remaining ingredients.
In His Love, Crisi