Sausage Crepes (10 servings) 6 large eggs - beaten 2 cups milk 2 Tablespoons vegetable oil 2 cups all-purpose flour 1 teaspoon salt 2 pounds bulk hot smoked sausage 1 cup onion - chopped 1 cup shredded Cheddar cheese 2 3-ounce packages cream cheese For The Topping: 1 cup sour cream 1/2 cup butter - softened To Make The Filling: Cook and crumble sausage in skillet. Add onion and cook until tender. Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended. To Make The Topping: Simply mix together the sour cream and softened butter. To Make The Crepes: 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 to cover pan's bottom surface. Cook on one side and invert onto plate. Repeat to make 20 crepes. Fill And Bake: 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. It doesn't have to be hot sausage in this recipe as long as it's quality sausage. Crepes, once filled, may be frozen and enjoyed for days. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 475. Submitted 9/13/2002.