Breakfast
Ruffled Crêpes Isabel
Ingredients
Ruffled Crêpes Isabel
7 ea.
Eggs
1 ½ cup(s)
Milk
½ tsp.
Salt
¼ tsp.
Black pepper
1 tbsp.
All-purpose flour
— as needed
Vegetable oil spray
12 ea.
Crêpes*
6 ea.
— as needed
Sharp Cheddar cheese
— as needed
Sour cream
— as needed
Fresh dill, parsley or tarragon
Directions
- 1. Mix together the eggs, milk, salt, pepper and flour.
- 2. Generously grease two 12-cup muffin tins with nonstick vegetable oil spray. Press crêpes into tins, lightly ruffling edges but being careful not to tear them.
- 3. Place a small square of cheese into bottom of each crêpe and pour egg mixture carefully over it, filling just to below top of rim. Top with crumbled turkey bacon.
- 4. Bake crêpes at 375°F until mixture is firm and crêpes are just lightly browned, about 15 to 20 minutes. Let cool slightly and carefully loosen crêpe cups from muffin tins with a fork or knife, taking care not to break crêpe edges. Remove from tins with a spoon.
Ingredients
*Crêpes
Yield: 24 crêpe cups or 12 servings
1 ¼ cup(s)
All-purpose flour
2 tbsp.
Granulated sugar
— dash
Salt
3 ea.
Eggs
1 ½ cup(s)
Milk
2 tbsp.
Butter, melted
1 tsp.
Lemon extract (optional)
Directions
- 1. Blend ingredients well. Let rest for about 5 minutes. Make 5-inch crêpes using either a well-greased skillet or crêpe maker. Extra crêpes may be stored, refrigerated.
- 2. To serve, place 2 crêpes on each plate and top with a dollop of sour cream and chopped fresh dill, parsley or tarragon.
- Note. Recipe and image furnished by Plate’s Turkey Inspiration insert.
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