CREPES:
4 eggs
1 cup flour
1/2 cup milk
2 tbsps butter melted
1/2 cup chicken broth
1/2 teaspoon salt or creole seasoning
SAUSAGE FILLING
1 lb Jimmy Dean sausage
1/4 cup onion chopped
1/2 cup American cheese diced
3 ozs cream cheese
1/4 teaspoon celery salt
1/4 teaspoon marjoram
3/4 cups sour cream
1 tablespoon milk
TOPPING:
1/4 cup butter softened
1/4 cup sour cream
Mix all crepe ingredients in blender. Let stand from 1 hour to overnight. Bring to room temperature and make crepes according to directions for crepe pan. Separate with squares of waxed paper or plastic wrap. May freeze or refrigerate at this point and fill later.
FILLING: Brown sausage & onion together. Drain grease & add cheeses & seasonings & heat till melted. Remove from heat & add sour cream & milk.
CREPES: Fill each crepe with about 2 Tbsp sausage mixture. Fold envelope style & place in greased 9x13 pyrex dish.
TOPPING: Combine 1/4 c softened butter & 1/4 c. sour cream & spread over filled crepes.
Bake covered at 375 degrees for 20 minutes. May refrigerate or freeze before baking.
Notes: Good for a New Year's midnight breakfast or Christmas morning brunch.