FILLING:

1 lb. pork sausage
1/4 c. chopped onion

Brown and drain. Add 1/2 cup shredded cheese and 1 (3 oz.) cream cheese and 1/4 teaspoon marjoram

CREPES:

3 eggs
1 c. milk
1 tbsp. oil
1 c. flour
Salt

Beat until smooth. Spoon 2 tablespoons batter in pan. Cook 1 side. Place a spoon of filling on crepe and roll. Place seam side down in baking dish. Bake covered 40 minutes at 375 degrees. Uncover, spread sauce over crepes and return to oven for 5 minutes or so.

SAUCE:

1 c. sour cream
1/2 c. butter