For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.
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