CREPES:

3/4 c. all-purpose flour
Pinch of salt
1/4 c. milk
1 egg
1 tbsp. melted butter

Blend ingredients in blender for 10 seconds. Can be saved in refrigerator 1 or 2 days, add 2 tablespoons milk.

FILLING:

Cook and drain 1 pound sausage. Add 3 oz. cream cheese, 1/2 cup Cheddar cheese and 1/4 teaspoon tarragon. Roll in crepes; chill. Bake covered at 350 degrees for 40 minutes.

Last 5 minutes, pour 1/2 cup sour cream mixed with 1/4 cup soft butter over the crepes and uncover.