Sausage Crepes Make Instant Hit

“I invented these one night when all I had in the house was a little bit of this and a little bit of that,” Judy C. Esslinger writes. “The results were an instant hit with my family.”

JUDY C. ESSLINGER’S SAUSAGE CREPES

4 eggs

1 cup milk

2 cups flour

1 cup cold water

Salt

1/4 cup butter, melted

4 medium tomatoes, peeled

1 (0.2-ounce) package instant chicken-flavored broth

1/2 pound hot seasoned sausage

1 cup chopped red onions

Oil

Cream Cheese Sauce

Chopped cashews

Mix eggs, milk, flour, cold water, 1/2 teaspoon salt and melted butter until blended. Chill batter 2 hours.

Combine tomatoes and broth mix in large skillet and simmer 10 minutes. Season to taste with salt.

Crumble and saute sausage in another skillet with onions. Add to tomato mixture and simmer uncovered until most of liquid is absorbed, about 30 to 45 minutes. Stir occasionally.

Using chilled batter, cook crepes in lightly oiled crepe pan, about 6 inches in diameter. Make slightly thicker than regular crepes. Add oil as needed. Fill crepes with meat mixture, then roll up. Serve with Cream Cheese Sauce and sprinkle with chopped cashews.

Cream Cheese Sauce

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt or to taste

Dash black pepper

1 cup half and half or milk

4 ounces cream cheese, cut up

Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper until smooth. Gradually stir in half and half. Cook, stirring constantly, until thickened and smooth. Stir in cream cheese until melted and smooth.

--JUDY C. ESSLINGER

Northridge

The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.