Cheesy Sausage Filled Crepes

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5 from 1 review

These cheesy sausage filled crepes are a delicious meal for family or for company. It is a perfect freezer meal that can be made ahead of time, too.


Units Scale

For the basic crepes:

  • 1 cup flour
  • 3 eggs
  • 1 1/2 cups milk

For the sausage filling:

  • 2 pounds ground sausage
  • 1 tablespoon dried minced onion
  • 1 cup shredded cheddar cheese
  • 6 ounces cream cheese

For the crepes sauce:

  • 1 cup sour cream
  • 1/2 cup butter, melted


  1. Start by making the crepes. Beat flour and eggs in a small bowl.
  2. Add milk, whisking out lumps as the milk is slowly added. It is important to mix the batter in this order to ensure no lumps. Let batter stand covered for one hour.
  3. Slightly butter a medium frying pan. Use 1/4 cup batter and bake over medium heat.
  4. Pour the batter into the pan and swirl slightly. Allow to cook until firm. Flip for a couple of seconds to finish cooking crepe.
  5. Remove from pan and stack on a plate, separating crepes with pieces of waxed paper. Cool.
  6. Once the crepes are made, cook your sausage filling.
  7. Cook sausage with onion in a frying pan until browned. Remove from heat and drain grease.
  8. Add cheddar cheese and cream cheese. Stir together until well mixed.
  9. Place 3 tablespoons of sausage filling along the center of a crepe and roll up.
  10. Place crepes in an ungreased baking dish, seam side down. You may cover and chill or freeze at this point.
  11. When you are ready to bake crepes, cover the pan with foil and bake sausage crepes at 350 for 25 to 30 minutes. Leave your pan of crepes covered with foil as they bake to preserve the softness of the crepes.
  12. In the final minutes, mix together sour cream with butter.
  13. Uncover crepes and spoon sour cream mixture over crepes. Bake for 5 minutes more.
  14. Remove from oven and serve hot.