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Maria's Cottage Vacation Rental

Mineola, Texas

Specialty Recipe

Cornmeal Crepes with Country Sausage

8 to 10 crepes
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.

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