Ingredients
1 pound bulk pork sausage1 small onion, chopped3 ounces cream cheese, cubed1/2 cup shredded Monterey Jack cheese1/4 teaspoon dried marjoram1 cup whole milk3 large eggs1 tablespoon canola oil1 cup all-purpose flour1/2 teaspoon salt32 fresh asparagus spears (about 1 pound), trimmedTOPPING:1/4 cup butter, softened1/2 cup sour cream
Preparation
In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the cream cheese, Monterey Jack cheese and marjoram; set aside.
In a large bowl, combine the milk, eggs and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spoon 2 tablespoons of the sausage mixture onto the center of each crepe. Top with two asparagus spears. Roll up; place in two greased 13x9-in. baking dishes.
Cover and bake at 375° for 15 minutes. Combine the butter and sour cream; spoon over crepes. Bake 5 minutes longer or until heated through.
