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.