Cheese or White Sauce (see recipes below) ½ C Chopped Mushrooms
Preheat oven to 350°.
Spray a 9X13 inch baking dish with cooking spray.
Make the crepes as per the recipe and set aside.
Make Sausage gravy, set aside and keep warm.
Preheat a skillet on medium to medium-high.
Crumble sausage and cook until brown on one side.
Flip and add the onions, green pepper, and celery and cook until warmed through but not yet tender.
Add the mushrooms, garlic, salt and pepper.
Cook until meat is browned and the veggies are slightly tender.
While the meat and veggies are cooking, whisk the eggs.
When the meat is cooked through and the veggies are slightly tender, add the eggs and cook until set, then take off heat.
Lightly grease the bottom of a casserole dish.
On a separate dish place a crepe and put about 2 tablespoons of the sausage and egg mixture in the crepe, sprinkle with cheddar cheese and carefully roll up and place in casserole dish folded side down.
Do this with each crepe.
After the crepes are in the casserole dish, sprinkle with any remaining cheddar cheese.
Pour the remaining sausage and egg mixture over the crepes.
Ladle the cheese sauce over everything and top with the white cheese.
Bake in the preheated oven for about 15-20 minutes, just long enough to heat through and melt the cheese.
Chef's notes: Original recipe credited to Judy Hoover Wohlford.