1 lb. bulk pork sausage
1/4 c. onion, chopped
1/4 c. grated Cheddar cheese
1 (3 oz.) can mushroom pieces, drained
1/4 tsp. celery salt
1/4 tsp. marjoram
1/4 c. sour cream
6-12 crepes
1/4 c. butter, softened

Saute sausage and onion until browned; drain. Add cheeses, mushrooms, seasonings, and 3/4 cup sour cream. Place two tablespoons filling in center of each crepe; roll. Arrange in a 9 x 13 inch baking dish. Combine butter and 1/4 cup sour cream; spread on crepes. Bake, covered, at 375 degrees for 20 to 30 minutes. Can be prepared ahead and refrigerated; allow to come to room temperature before baking. Serves 6.