Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Bulk sausage |
| ¼ cup | Chopped onions |
| ½ cup | Milk |
| 3 \N | Eggs |
| ½ cup | Mayonnaise |
| 2 cups | Shredded cheddar cheese |
| \N \N | Crepe batter ingredients: |
| 4 \N | Eggs |
| ¼ teaspoon | Salt |
| 2 cups | Flour |
| 2¼ cup | Milk |
| ¼ cup | Melted butter |
Recipe by: Inn recipes In a skillet, brown sausage with onion and drain. In large bowl, combine remaining ingredients with sausage.
Line greased muffin tin with crepes. Fill ¾ full with sausage mixture and bake at 350 degrees for 15 minutes. Cover loosely with foil and bake 15 additional minutes or until set. Fills 12-14 crepes.
Crepe batter ingredients: Combine all ingredients in blender, and blend for one minute. Scrape down sides and blend another 15 seconds or until smooth. Refrigerate batter 1 hour or longer. Cook crepe until bottom is browned. Then carefully turn with spatula. Brown other side for a few seconds. Remove from pan with spatula; stack on plate or tray. Freeze in muffin tins, then remove and store in plastic bags. Makes 32-36 crepes.JM. Garth Woodside Mansion Bed & Breakfast Hannibal, Missouri