Name: Asparagus Sausage Crepes
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 pound bulk pork sausage -; 1 small onion, chopped -; 3 ounces cream cheese, cubed -; 1/2 cup shredded Monterey Jack cheese -; 1/4 teaspoon dried marjoram -; 1 cup whole milk -; 3 large eggs -; 1 tablespoon canola oil -; 1 cup all-purpose flour -; 1/2 teaspoon salt -; 32 fresh asparagus spears (about 1 pound), trimmed -; Topping: -; 1/4 cup butter, softened -; 1/2 cup sour cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Sausage Crepes

1. 1 pound bulk pork sausage -

2. 1 small onion, chopped -

3. 3 ounces cream cheese, cubed -

4. 1/2 cup shredded Monterey Jack cheese -

5. 1/4 teaspoon dried marjoram -

6. 1 cup whole milk -

7. 3 large eggs -

8. 1 tablespoon canola oil -

9. 1 cup all-purpose flour -

10. 1/2 teaspoon salt -

11. 32 fresh asparagus spears (about 1 pound), trimmed -

12. Topping: -

13. 1/4 cup butter, softened -

14. 1/2 cup sour cream -

How to cook deliciously - Asparagus Sausage Crepes

1. Stage

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside.

2. Stage

In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

3. Stage

Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 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.

4. Stage

Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13x9-in. baking dishes.

5. Stage

Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through.