Cheesy Sausage Crepes


  • Filling
    • 1 teaspoon Light Olive Oil
    • 1 lb. Bulk New York Style Sausage
    • ¼ cup Onion (chopped fine)
    • ½ cup 2 oz. Shredded Sharp Cheddar
    • Cheese
    • 1 3 oz. package Cream Cheese (softened)
    • ¼ teaspoon Ground Thyme
    • 1 4½ oz. Jar Sliced Mushrooms (drained)
    • ¼ teaspoon Garlic Salt
    • Crepes (follow recipe)
    • ½ cup Sour Cream
    • ¼ cup Butter or Margarine (softened)
  • Crepes
    • 3 Eggs
    • 1 cup All-Purpose Flour
    • 1 cup Milk
    • 1 tablespoon Vegetable Oil
    • Additional Vegetable Oil



Cook oil, sausage and onion in a heavy skillet until sausage is brown, stirring to crumble, drain well. Stir in next 5 ingredients. Fill each crepe with about 2 tablespoons sausage mixture. Roll up and place seam side down in a greased 8 x 12 x 2 inch baking dish. Cover and bake at 350o for 20 minutes. Combine sour cream and butter, mix well, spoon over crepes. Bake, uncovered 5 minutes. Makes 8 servings.



Combine first 4 ingredients in container of electric blender, process 1 minute. Scrape down sides of blender container with rubber spatula; process an additional 15 seconds. Refrigerate 1 hour. This allows flour particles to swell and soften so crepes are light in texture. Brush the bottom of a 6 inch crepe pan with oil. Place pan over medium heat until oil is just hot, not smoking. Pour 2 tablespoons batter into pan, quickly tilt pan in all directions so batter covers the 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 from pan. Flip crepe and cook about 30 seconds. Place on towel to cool. Stack crepes between layers of waxed paper to prevent sticking. Makes about 16 crepes. Cheese sausage crepes may be frozen; thaw and bake as directed.

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