In a skillet, brown sausage with onion and drain. In large bowl, combine remaining ingredients with sausage.
Line greased muffin tin with crepes. Fill 3/4 full with sausage mixture and bake at 350 degrees for 15 minutes. Cover loosely with foil and bake 15 additional minutes or until set.
Fills 12-14 crepes
Crepe batter ingredients:
1/4 tsp. salt
2 c. flour
2 1/4 c. milk
1/4 c. melted butter
Combine all ingredients in blender, and blend for one minute. Scrape down sides and blend another 15 seconds or until smooth. Refrigerate batter 1 hour or longer. Cook crepe until bottom is browned. Then carefully turn with spatula. Brown other side for a few seconds. Remove from pan with spatula; stack on plate or tray.
Freeze in muffin tins, then remove and store in plastic bags.
Makes 32-36 crepes.