Asparagus Sausage Crepes

Asparagus Sausage Crepes Recipe

Asparagus Sausage Crepes RecipePhoto by: Taste of Home Asparagus Sausage Crepes Recipe

Asparagus Sausage Crepes Recipe
  • 8 Servings
  • Prep: 20 min. Bake: 20 min.
20 20 40


  • 1 pound bulk pork sausage
  • 1 small onion, chopped
  • 1 package (3 ounces) PHILADELPHIA Cream Cheese (softened or cubed), cubed
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon dried marjoram
  • 1 cup milk
  • 3 eggs
  • 1 tablespoon canola oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 32 fresh asparagus spears (about 1 pound), trimmed

  • 1/4 cup butter, softened
  • 1/2 cup sour cream


  • In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside.
  • In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 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.
  • Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13-in. x 9-in. baking dishes.
  • Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 387 calories, 29 g fat (14 g saturated fat), 148 mg cholesterol, 557 mg sodium, 17 g carbohydrate, 1 g fiber, 13 g protein.