Sausage crepes are one of our favorite dishes. There are a handful, ok – two handfuls of recipes that we need Mom to make when we are over for dinner and this is one of them. I never wanted to learn this recipe because it’s one you just want Mom to make… but I dove in tonight and they turned out scrumptious as usual.
1 cup flour
1.5 cups milk
1 Tbsp butter
1 pinch salt
1 Tsp sugar
Melt butter in non-stick 12″ pan. Mix all ingredients, whisking lightly (lumps = good, just like with pancakes) and add melted butter in at last-minute. Butter coating on pan will help prevent sticking when you pour the batter in. Pour small amount of batter in pan on medium high heat, enough to thinly coat the entire bottom of pan. Wait to see small bubbles forming and then use a plastic spatula to flip for just a quick flash on the other side.
1 lb sausage
1 can cream of mushroom soup
3/4 cup shredded cheddar cheese
Brown sausage over medium high heat. When completely cooked, add entire can and mix until blended. Add cheese and allow it to melt into mixture.
Spoon mixture into crepes and roll them up. Place on plate, seam side down and voile-la!