Sausage and Mushroom Crepes

I had leftover sausages from last night (we had bangers and mash), plus some mushrooms I wasn’t quite sure what to do with, so this recipe turned out very well indeed.  I like making crepes for dinner, and it works perfectly with young children: I can prepare them earlier in the day (during naptime, for example) and then just pop them in the oven in time for dinner.  Alas, the young people around here don’t actually eat them, so it’s not a foolproof plan.  But I thought they were good!

Mine, of course, were without the sausage: since you add that to the filling mixture last, I just reserved a bit of filling and then added the sausage.  B said that the texture of the sausage and the mushrooms were similar, so they blended nicely.

Sausage and Mushroom Crepes: from Sweet and Savory Recipes for the Home Cook, by Lou Seibert Pappas.  Pg 74