Serve these French-inspired savoury crêpes for an impressive brunch dish.
1. Crêpes: In blender, mix together milk, flour, eggs, 2 tbsp (30 mL) melted butter and salt until smooth; strain. Refrigerate for at least 30 minutes or up to 12 hours.
2. Heat 8-inch (20 cm) nonstick skillet set over medium heat; brush with some of the remaining butter. Pour 1/4 cup (60 mL) batter into pan, swirling to coat bottom of pan. Cook for about 1 minute or until crêpe begins to curl around edges. Flip over and cook for about 30 seconds or until set. Repeat with remaining batter to make 8 crêpes, brushing pan with remaining butter as needed.
3. Caramelized Onions: Melt butter in saucepan set over medium heat; cook onions, salt and sugar, stirring often, for about 10 minutes or until softened. Reduce heat to medium-low; cook, stirring often, for 20 to 30 minutes or until golden brown.
4. Heat sausages according to package directions; slice sausages. Fill each crêpe with onions, sausages and cheese. Fold crêpes into quarters or roll up burrito-style. Sprinkle with parsley.