Cooking tips

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Sausage Crepes Recipe

	Category	Breakfast Recipes
	Views	55
	Ratings	0

Ingredients And Procedures

Crepe Batter: 6 beaten eggs

2 C. milk

2 Tbsp. oil

2 C. flour

1 Tsp. salt

Sausage Filling: 2 Lb. bulk hot smoked sausage

1 C. onion -- chopped

1 C. shredded processed cheese

2 Pkg. cream cheese -- (3 oz.)

Topping: 1 C. sour cream

1/2 C. melted and cooled

butter

Crepe Batter: Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch preheated skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes. Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large baking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer. Sausage Filling: Remove casing and crumble in skillet. Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended. Topping: Mix butter and sour cream together. Recipe may be frozen after crepes are filled. Makes 10 servings. Cost: $5.10.

Rate this recipe!

Post this recipe to your site

<h1>Sausage Crepes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Crepe Batter: 6 beaten eggs <P>2 C. milk <P>2 Tbsp. oil <P>2 C. flour <P>1 Tsp. salt <P>Sausage Filling: 2 Lb. bulk hot smoked sausage <P>1 C. onion -- chopped <P>1 C. shredded processed cheese <P>2 Pkg. cream cheese -- (3 oz.) <P>Topping: 1 C. sour cream <P>1/2 C. melted and cooled <P>butter <P>Crepe Batter: Combine eggs, milk and oil in bowl. Add flour and salt, beating well until smooth. Pour 2 tablespoons batter into greased 9-inch preheated skillet. Tilt. Cook on one side and invert onto plate. Repeat to make 20 crepes. Place 2 tablespoons sausage filling down center of each crepe and roll up. Layer rolled crepes in large baking dish. Bake at 375 degrees for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes longer. Sausage Filling: Remove casing and crumble in skillet. Add onion and cook until done. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended. Topping: Mix butter and sour cream together. Recipe may be frozen after crepes are filled. Makes 10 servings. Cost: $5.10. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>