1 c. all purpose flour
1 1/4 c. milk
2-3 eggs
1 tbsp. cooking oil
1/4 tsp. salt

In a bowl combine flour, milk, eggs, oil and salt; beat with a rotary beater (or egg beater) until blended. Heat a lightly greased 6" skillet. Remove from heat; spoon in about 2 tablespoons batter. Lift and tilt skillet to spread batter evenly. Return to heat; brown on one side only. (Or cook on inverted crepe pan.) To remove, invert pan over paper toweling; remove crepe. Repeat with remaining batter to make 16 to 18 crepes, greasing skillet occasionally.

BREAKFAST SANDWICH BUNDLES:

FOR FILLING: Brown 10 Brown and Serve sausage links according to package directions; drain. Cut each in half lengthwise. In bowl combine 1 1/2 cups chunk style applesauce and 1/4 teaspoon ground cinnamon

TO ASSEMBLE: Using basic main dish crepe recipe place 2 sausage halves in center of unbrowned side of each crepe; top with 2 tablespoons applesauce mixture. Overlap two opposite edges of crepe atop filling; fold in remaining edges forming a square packet. Place seam side down in a baking dish. Bake at 375 degrees until hot, about 15 minutes. Pass warmed maple syrup over them. Makes 5 servings.