Sausage Garlic And Rosemary Crepe Filling Recipes

POLISH NALESNIKI

Steps:

• Process ricotta cheese and cream cheese in a food processor until smooth and creamy; add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy.
• Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.
• Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side; repeat with remaining butter and crepes.

SAUSAGE-FILLED CREPES

Steps:

• In a small bowl, combine eggs, milk and oil. Add flour and mix well. Cover and refrigerate 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Preheat oven to 375°. For filling, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add cheeses and marjoram. Cook and stir until cheese is melted. , Spoon about 2 tablespoons of filling down the center of each crepe. Roll up and place seam side down in a greased 13x9-in. baking dish. , Cover and bake 40 minutes. Combine sour cream and butter; spoon over crepes. Bake, uncovered, 5 minutes or until edges are lightly browned and sauce is heated through. Sprinkle with parsley.

GARLIC PORK SAUSAGE

Steps:

• In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
• Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
• Make, cook and eat a test patty to make sure the sausage is delicious.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
• Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
• Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
• Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.

SAVORY BEEF FILLING FOR CREPES

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
• Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
• Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
• Serve sauce inside or on top of crepes.

CREPES WITH SPINACH, BACON AND MUSHROOM FILLING

Steps:

• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

CREPES WITH SAUSAGE FILLING

Steps:

• In small bowl, combine eggs, milk and oil.
• Stir flour and salt together; add gradually to egg mixture and beat until smooth.
• Let batter rest at least 1/2 hour before making crepes.
• Then, pour about 2 tablespoons batter into lightly greased 6-inch hot crepe or fry pan, tilting so that batter will cover pan evenly.
• Brown lightly on both sides.
• Stack with waxed paper in between and keep warm.
• You should get 16-20 crepes.
• In large fry pan, brown sausage, crumbling into small pieces; drain.
• Add onion and cook lightly over low heat.
• Stir in both cheeses, adding cheddar last.
• Place 3 T of filling in center of each crepe.
• Roll up and place in a 7 1/2 by 12 by 1 3/4 baking dish.
• Cover with foil and bake at 350 degrees for 15-20 minutes.
• Meanwhile, blend the sour cream and melted butter well.
• Uncover and spoon mixture over top and bake additional 5 minutes.
• Sprinkle with paprika.