3 beaten eggs
1 c. milk
1 tbsp. cooking oil
1 c. flour
1 recipe sausage filling
1/2 c. dairy sour cream
1/4 c. butter, softened
1 lb. bulk sausage
1/4 chopped onion
1/2 c. shedded process cheese
1 (3 oz.) package cream cheese
1/4 tsp. dried marjoram

Combine eggs, milk and oil. Add flour and 1/2 tsp. salt. Beat until smooth. Pour 2 Tbsp. batter into greased 6 inch skillet. Tilt. Cook on 1 side and turn. Invert on toweling. Repeat to make 16 crepes. Cook sausage and onion together; drain. Add cheeses and marjoram. Mix well. Place 2 Tbsp. sausage filling down center of each crepe; roll up. Place in 11 x 7 inch baking dish. Cover and chill.

Bake covered in 375°F oven for 40 minutes. Mix sour cream and butter and spoon over top.

Bake uncovered for 5 minutes.