Italian Turkey Sausage and Portobello Mushroom Crepes

Back when I was in college, I really liked to make crepes.  They're cheap, you can fill them with all kinds of things, and it's easy to make a ton all at once and store them- kind of like tortillas, except cheaper- and probably less healthy.  At one point, I even actually compiled a list of links to crepe filling recipes on my written blog, but I never actually got around to trying most of them.  I was going through some of my old LiveJournal entries a while back, looking for something else entirely, when I ran into the crepe filling recipes and was intrigued by the sausage-portobello filling, and decided to give it a try.  The recipe linked in that post is rather muddled, with the instruction telling you to add things that aren't not in the ingredients list, so I ended up basing my recipe only loosely on that one, but the end result was fantastic.  Justin and I both loved it.  If you want to start out with actual Italian sausage, you can feel free to do so and save yourself a little bit of work- I just used turkey sausage and added spices, since Walmart was sold out of most brands of Italian sausage, making the turkey sausage cheaper at the time that I bought it.

For the Crepes:
4 eggs
3 cups milk
2 cups all-purpose flour
2 Tbsp vegetable oil
1/4 cup sugar

In a mixing bowl, beat the eggs with a whisk.  Add milk, flour, oil and sugar; beat until well mixed.  Heat a lightly greased very small skillet, and add 2-4 Tbsp of batter; lift and tilt the skillet to spread the batter all across the bottom.  Return skillet to heat; brown, flip over, and briefly cook the other side (kind of like pancakes, except much thinner).  You'll be spending a goodly amount of time at the stove cooking the crepes- if you've got 2 small skillets you can actually get 2 pans going at once.  Meanwhile, while the crepes are cooking, work on making up the filling as follows:

To turn Turkey Sausage into Italian Sausage:
1 lb turkey sausage
1/2 tsp ground black pepper
1 tsp dried parsley
1 tsp dried Italian seasoning
1/2 tsp garlic powder
Dash dried red pepper flakes
1 tsp fennel, crushed (I used Justin's mortar and pestle to just crush it up a bit- not ground too fine)
1/4 tsp paprika
1/2 tsp minced dried onion
1 tsp salt

Put the sausage and all the spices into a medium sized saucepan and cook for 10-12 minutes or until the sausage is well browned.  

For the Filling:
2 Tbsp butter
2 Portobello mushroom caps, chopped
2 cloves garlic, minced
2 green onions, chopped
1/4 cup flour
1/2 cup heavy cream
browned Italian sausage

In a medium-large saucepan, melt the butter and add the mushrooms, garlic, and onions.  Cook until the mushrooms release their liquid, around 5 minutes.  Add the browned sausage and cook until heated through.  Add the flour, and mix thoroughly, then add the cream, and cook until thickened and bubbly.