3 beaten eggs
1 c. milk
1 tbsp. oil
1 c. flour
1/2 tsp. salt

Beat the ingredients until smooth. Pour 2 tbsp. onto greased 6 inch pan and cook one side only.

Filling: Cook and drain 1 lb. Bob Evans (important to use this brand) sausage together with 1 small onion. Add 1/2 cup shredded Velveeta cheese, 1 (3 oz.) pkg. of cream cheese and 1/4 tsp. dried marjoram. Place 2 tbsp. filling in the center of each crepe, roll and place in 9x13 pan. Cover and chill for at least one hour. Bake covered for 30 to 40 minutes at 375 degrees.

Sauce: Mix 1/2 cup sour cream, 1/4 cup butter and spoon over baked crepes. Return to oven and bake 5 minutes longer.