Sausage-Filled Crêpes - cooking recipe

Ingredients

Crepes
3 large eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
Filling
1 lb pork sausage
1 small onion, diced
2 cups shredded cheddar cheese, divided
1 (3 ounce) package cream cheese
1/2 teaspoon dried marjoram
1/2 cup sour cream
1/4 cup butter or 1/4 cup margarine, softened
1/4 cup chopped fresh parsley
sliced tomatoes

Preparation

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.
Spoon 3 tablespoons filling down center of each Crepe.
Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350\u00b0 for 15 minutes. Stir together sour cream and butter; spoon over crepes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley. Serve with sliced tomato.
Note: Crepes may be assembled and frozen. To reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350\u00b0 for 40 minutes. Proceed as directed.