Instructions
3 eggs, beaten
1 cup milk
1 tablespoon oil
1 cup flour
1/2 teaspoon salt
1 pound sausage
1/4 cup chopped onion
1/2 cup shredded processed cheese
3 ounces cream cheese, softened
1/4 teaspoon dried marjoram
1/2 cup sour cream
1/4 cup butter, softened
Combine eggs, milk and oil. Add flour and salt; beat until smooth. Pour 2 tablespoons batter into a greased and heated 6-inch skillet or crepe maker and cook on one side. Invert on paper towels and repeat to make 16 crepes. Cook the sausage and onion. Drain and add the shredded cheese, cream cheese and marjoram. Place 2 tablespoons sausage filling down the center of each crepe, roll up and place in a greased 9 x 13-inch baking dish. Cover with foil and refrigerate overnight. Bake covered, at 375 degrees for 40 minutes. While crepes are baking, mix sour cream and butter. Spoon over crepes. Remove foil and bake another 5 minutes.
