Ingredients
3 large eggs1 cup whole milk1 tablespoon canola oil1 cup all-purpose flourFILLING:1 pound bulk pork sausage1/4 cup chopped onion3 ounces cream cheese, cubed1/2 cup shredded cheddar cheese1/4 teaspoon dried marjoram1/2 cup sour cream1/4 cup butter, softenedMinced fresh parsley
Preparation
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.
