Maria's Cottage
Vacation Rental

Mineola, Texas

Specialty Recipe

Cornmeal Crepes with Country Sausage

Ingredients

8 to 10 crepes

Filling:

1/2 pound ground pork sausage (not link), crumbled

1 bunch scallion, finely chopped (1/2 to 3/4 cup)

1 cup shredded sharp cheddar cheese

4 large eggs, beaten

8 ounces cottage cheese, pureed in a food processor or blended until smooth

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

Cheese Sauce:

1 cup heavy cream

1 Tablespoon dry white wine

1 large shallot, minced

1/4 teaspoon dijon mustard, or more to taste

Dash of ground red pepper (cayenne)

1/2 cup sharp cheddar cheese

Filling: In a large skillet over medium heat, cook sausage, stirring frequently, until no pink remains, about 15 minutes. Transfer with slotted spoon to medium bowl; pour off all but 2 Tablespoons of drippings. Add scallions to skillet and cook over medium-high heat until tender, about 5 minutes. Add scallions to sausage. Stir cheddar cheese into sausage mixture.

In a separate skillet, melt 2 Tablespoons of butter over very low heat. Add eggs and cook slowly 5 to 8 minutes or until barely set. Cool slightly. Stir in cottage cheese into eggs. Fold egg mixture into sausage mixture. Place 1/3 cup filling down the center of each crepe and roll up. Place in a baking pan seam down and cover with foil. Cook 20 minutes or until heated through.

Cream Cheese Sauce: In a medium skillet or pot, boil the cream, wine, and shallots over medium heat until reduced to 3/4 cup or until sauce lightly coats the back of a spoon. Stir in the mustard and cayenne. Stir in the cheese until melted.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)