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Ingredient Checklist 1 pound ground pork sausage 1 small onion, diced 2 cups (8 ounces) shredded Cheddar cheese, divided 1 (3-ounce) package cream cheese ½ teaspoon dried marjoram ½ cup sour cream ¼ cup butter or margarine, softened ¼ cup chopped fresh parsley Sliced tomato
Cook sausage và onion in a large skillet over medium heat, stirring until sausage crumbles và is no longer pink; drain well. Return sausage to skillet; showroom 1 cup Cheddar cheese, cream cheese, and marjoram, stirring until cheeses melt.

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Bake, covered, at 350° for 15 minutes. Stir together sour cream & butter; spoon over crêpes. Bake 5 more minutes. Sprinkle with remaining 1 cup Cheddar cheese and parsley. Serve with sliced tomato.

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Note: Crêpes may be assembled và frozen. Khổng lồ reheat, let stand for 30 minutes at room temperature. Bake, covered, at 350º for 40 minutes. Proceed as directed.



My mother started fixing these when the recipe was first published, in the 90s. I have fixed them for Christmas just as she did. A couple of times I tried a new recipe for breakfast & was always asked khổng lồ go back khổng lồ these. The beauty of these is that you can do all of it ahead of time, cover well and freeze. It"s wonderful! Not too mention if I can make crepes everyone else can. They"re easy once you get the hang of it & the whole recipe is very tasty và catches everyone off guard.

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