Step 1
Cook sausage and onion in a large skillet over
medium heat, stirring until sausage crumbles and
is no longer pink; drain well. Return sausage to
skillet; add 1 cup Cheddar cheese, cream cheese,
and marjoram, stirring until cheeses melt.
Step 2
Spoon 3 tablespoons filling down center of each
Crêpe.
Step 3
Roll up, and place, seam side down, in a lightly
greased 13- x 9-inch baking dish.
Step 4
Bake, covered, at 350 for 15 minutes. Stir
together sour cream and butter; spoon over crêpes.
Bake 5 more minutes. Sprinkle with remaining 1 cup
Cheddar cheese and parsley. Serve with sliced
tomato.
Step 5
Note- Crêpes may be assembled and frozen. To
reheat, let stand for 30 minutes at room
temperature. Bake, covered, at 350 for 40 minutes.
Proceed as directed.
Originally Submitted
8/29/2020
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