Sausage And Cheese Crepes Recipes

SAUSAGE CREPES

Steps:

• Crepes Batter:Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes.
• Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large bsaking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer.
• Sausage Filling:Remove casing and crumble in skillet.
• Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended.
• Topping: Mix butter and sour cream together.

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.

SAUSAGE AND CHEESE CREPES

Steps:

• FILLING: Cook sausage and onion in a skillet, drain. Add cheddar & cream cheeses and marjoram, mixing well. Set aside while you prepare the crepes. CREPES: Whisk together milk, eggs and oil. Add flour and salt. Beat smooth. Using stove on medium-high to high heat, pour roughly 2 tbsp of batter into a greased 6-inch skillet, tilting skillet to cover with batter. Flip once the top side is no longer runny. Repeat until you have 16 crepes or run out of batter. Place 2 tbsp filling down the center of each crepe, roll up and put in baking dish. Cover and chill (This is important! Preferably, prepare and stuff the crepes the day before you serve them and refrigerate them overnight). About an hour before you want to serve the crepes, bake covered for 40 minutes at 375°. Finally, mix topping ingredients (sour cream and butter), spoon over crepes. Bake uncovered 5 more minutes.

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.

CREPES WITH SAUSAGE FILLING

Steps:

• In small bowl, combine eggs, milk and oil.
• Stir flour and salt together; add gradually to egg mixture and beat until smooth.
• Let batter rest at least 1/2 hour before making crepes.
• Then, pour about 2 tablespoons batter into lightly greased 6-inch hot crepe or fry pan, tilting so that batter will cover pan evenly.
• Brown lightly on both sides.
• Stack with waxed paper in between and keep warm.
• You should get 16-20 crepes.
• In large fry pan, brown sausage, crumbling into small pieces; drain.
• Add onion and cook lightly over low heat.
• Stir in both cheeses, adding cheddar last.
• Place 3 T of filling in center of each crepe.
• Roll up and place in a 7 1/2 by 12 by 1 3/4 baking dish.
• Cover with foil and bake at 350 degrees for 15-20 minutes.
• Meanwhile, blend the sour cream and melted butter well.
• Uncover and spoon mixture over top and bake additional 5 minutes.
• Sprinkle with paprika.

SAUSAGE, GARLIC, AND ROSEMARY CREPE FILLING

Steps:

• Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly cooked, about 3 minutes. Add garlic and rosemary; continue to cook until sausage is browned and crumbly, 3 to 5 more minutes. Remove to a mixing bowl with a slotted spoon, leaving drippings in the pan and the heat set at medium-high.
• Stir butter into the pan until melted. Gradually whisk in flour until smooth. Reduce heat to medium and cook until flour is light brown, 3 to 5 minutes. Gradually whisk in water, cream, and maple syrup and cook until gravy has thickened, 3 to 5 more minutes.
• Meanwhile, crumble sausage into smaller bits.
• Once gravy has fully thickened, stir in cooked sausage and ricotta cheese. Reduce heat and simmer for 12 to 15 more minutes until the consistency is like sour cream. If gravy is too thin, whisk in more flour, 1 tablespoon at a time.

SAUSAGE CHEESE GRITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
• Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.