Egg Crepes with Sausage

Ingredients

• 12 ounce diestel breakfast sausage reduced-fat
• 3 ounces cream cheese fat-free
• 1 large eggs 
• 4 large egg whites 
• 3 tablespoons milk 1% low-fat
• 0.8 cup cup heavy whipping cream sour reduced-fat
• 0.5 cup onion finely chopped

Equipment

• frying pan
• blender
• spatula

Directions

1. To prepare filling, cook sausage and onion in a large nonstick skillet over medium-high heat 9 minutes or until browned, stirring to crumble.
2. Add cream cheese to sausage mixture, stirring until melted. Stir in sour cream.
3. Remove pan from heat; cover and keep warm.
4. To prepare crepes, place egg, egg whites, and milk in a blender; process 15 seconds.
5. Let stand 8 minutes.
6. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray.
7. Pour about 2 tablespoons egg mixture into center of pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute or until edges are dry, batter is almost set, and bottom is brown. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over, and cook an additional 20 seconds.
8. Remove to a plate. Repeat procedure 7 times with remaining batter.
9. Spoon about 1/4 cup filling into center of the less-browned side of each crepe. Fold sides over filling; roll up.
10. Place 2 filled crepes, seam sides up, on each of 4 serving plates.
11. Garnish with chopped fresh parsley, if desired.
12. Serve immediately.