Quebec Crêpes And Sausage Recipes

SAUSAGE-FILLED CREPES

Steps:

• In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour., 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., Preheat oven to 375°. 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. , 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. , 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.

ASPARAGUS SAUSAGE CREPES

Steps:

• 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., 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., 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., 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. , 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.

JIMMY DEAN SOUTHWEST SAUSAGE CREPES

Steps:

• Preheat oven to 350 degrees F.
• In large mixing bowl, combine cooked sausage, shredded cheese, cream cheese, onions and chilies; mix well. Spread about 3 tablespoons of filling along the right side of each shell; roll shell over filling to form a log. (To make triangle-shaped crepes, spread filling over one quadrant of each crepe; fold in half, then fold in half again).
• Place filled crepes on a lightly greased cookie sheet and bake 12-15 minutes, until heated through.
• Topping: melt butter in a small saucepan over low heat; stir in sour cream and heat until warm. Drizzle 1 tablespoon over each baked crepe and top with your favorite salsa or chopped tomatoes and cilantro.

QUEBEC CRêPES AND SAUSAGE

Steps:

• In a skillet, cook the sausages and place on paper towels to absorb the excess fat. Cut the sausages in two, put aside.
• In a small bowl combine the apple sauce and the cinnamon.
• Preheat the oven at 350°F.
• Prepare the pancake mix following the box instructions.
• Heat your griddle or pan till it's hot cook ,ladle just enough batter to make not too thick crêpes.
• Once the crêpes are cooked, place two sausage halves and 2 or more tablespoons of cinnamon apple sauce.
• Fold the crêpes by rolling them like cigars.
• Lay them in a oven baking dish.
• Cook them in oven for 15 minutes or until hot.
• Serve with warm maple syrup.