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Cornmeal Crepes with Country Sausage
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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