Sassy Sausage Crêpes

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lynch Estate in Garland, Texas in 1994.
 * Contributed by Catsrecipes Y-Group

Crêpes

 * 3 eggs separated
 * ¾ cup all-purpose flour
 * 1 cup milk
 * 2 tablespoon cooking oil
 * 1 teaspoon sugar
 * ⅛ teaspoon salt

Filling

 * 1 pound bulk hot sausage
 * ¼ cup white onion chopped
 * ¼ cup processed cheese shredded
 * 3 ounce package cream cheese
 * 1 can mushroom stems and pieces drained
 * ¼ teaspoon celery salt
 * ¼ teaspoon marjoram
 * 1 cup sour cream
 * 12 crêpes
 * ¼ cup butter melted

Crêpes

 * 1) Beat egg whites until stiff peaks form then set aside.
 * 2) In bowl combine flour, egg yolks, milk, oil, sugar and salt then beat with rotary beater until blended.
 * 3) Fold in egg whites.
 * 4) Heat a lightly greased 6-inch skillet.
 * 5) Remove from heat.
 * 6) Spoon in 2 tablespoons batter then lift and tilt skillet to spread batter.
 * 7) Return to heat then brown on one side only.
 * 8) Invert over paper toweling and remove crêpe.
 * 9) Repeat with remaining batter greasing skillet often.

Filling

 * 1) Sauté onion and sausage until browned then drain and add cheese, mushrooms, seasonings and ¾ cup sour cream and mix well.
 * 2) Place two tablespoons filling in center of each crêpe then roll and arrange in rectangular baking dish.
 * 3) Combine butter and remaining sour cream and spread on crêpes then bake covered for 30 minutes at 375°F.