These crepes are very rich and a good recipe to cut back on the calories and fat if you choose to. I have made them with 2% sharp cheese, low fat cream cheese, 2% milk (don’t use skim) and egg beaters instead of real eggs. No one has ever complained.
Sausage Crepes
- 3 eggs
- 1 cup milk
- 1 cup flour
- 1 lb. Bob Evans Zesty hot sausage
- 1/4 cup onion, diced
- 1/2 cup sharp cheddar cheese, grated
- 3 oz. cream cheese
For crepes, combine the first 3 ingredients and let stand at room temperature for 1 hour. Use less than 1/4 cup to make each crepe for a total of 12 crepes. Lightly oil a good non-stick 8″skillet.
Pour batter into center of skillet and immediately swirl it around to cover the bottom of the pan. Start to loosen the crepe around the edges. Using a non-stick small spatula gently go under the crepe and flip and cook briefly.
Cook sausage and onion; drain off fat. Return to skillet and add sharp cheddar cheese and cream cheese and stir until cheese melts. Remove from heat.
Fill crepes with sausage mixture and roll up like an egg roll. When ready to bake, pour some melted butter on top and sprinkle with parmesan cheese (this step can be eliminated – they taste great without a topping). Bake at 375°F for about 30 minutes or until just heated through.
These crepes freeze well and just bring out 1 or 2 and you can even microwave them.
Makes 12 crepes
This recipe would also make delicious appetizers. Cook the filling as above but use wonton wrappers instead of crepes.
Place about 1 tsp. sausage mixture in center of each wonton wrapper. Moisten the edges with water, bring corners together and press to seal.
You could either fry these in some oil or bake them at 350°F until golden. Serve these appetizers with your favorite salsa.
