Sausage-Filled Crepes

• 3 large eggs
• 1 cup whole milk
• 1 tablespoon canola oil
• 1 cup all-purpose flour
• 1 pound bulk pork sausage
• 1/4 cup chopped onion
• 3 ounces cream cheese, cubed
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon dried marjoram
• 1/2 cup sour cream
• 1/4 cup butter, softened
• Minced fresh parsley

1. In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet; pour 3 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.
3. Preheat oven to 375u0b0. For filling, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted.
4. Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13x9-in. baking dish.
5. Cover and bake 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley.

eggs, milk, canola oil, flour, pork sausage, onion, cream cheese, cheddar cheese, marjoram, sour cream, butter, fresh parsley

Taken from www.tasteofhome.com/recipes/sausage-filled-crepes/ (may not work)