Sausage Filled Crepes

• 3 beaten eggs
• 1 c. milk
• 1 Tbsp. cooking oil
• 1 c. flour
• 1 recipe sausage filling
• 1/2 c. dairy sour cream
• 1/4 c. butter or margarine, softened
• 1 lb. bulk sausage
• 1/4 chopped onion
• 1/2 c. shedded process cheese
• 1 (3 oz.) package cream cheese
• 1/4 tsp. dried marjoram

1. Combine eggs, milk and oil.
2. Add flour and 1/2 tsp. salt. Beat until smooth.
3. Pour 2 Tbsp. batter into greased 6 inch skillet.
4. Tilt.
5. Cook on 1 side and turn.
6. Invert on toweling. Repeat to make 16 crepes.
7. Cook sausage and onion together; drain. Add cheeses and marjoram.
8. Mix well.
9. Place 2 Tbsp. sausage filling down center of each crepe; roll up.
10. Place in 11 x 7 inch baking dish.
11. Cover and chill.
12. Bake covered in 375 degree oven for 40 minutes.
13. Mix sour cream and butter and spoon over top. Bake uncovered for 5 minutes.

eggs, milk, cooking oil, flour, recipe sausage filling, sour cream, butter, bulk sausage, onion, cheese, cream cheese, marjoram

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54319 (may not work)