Ruffled Crêpes Isabel - Butterball Foodservice
Ruffled Crêpes Isabel

Ruffled Crêpes Isabel

Ingredients

7 ea.

Eggs

1 1/2 cups

Milk

1/2 tsp.

Salt

1/4 tsp.

Black pepper

1 tbsp.

All-purpose flour

As needed

Vegetable oil spray

12 ea.

Crêpes*

6 ea.

Turkey bacon slices, cooked, crumbled

As needed

Sharp Cheddar cheese

As needed

Sour cream

As needed

Fresh dill, parsley or tarragon

*Crêpes 

1 1/4 cups

All-purpose flour

2 tbsp.

Granulated sugar

Dash

Salt

3 ea.

Eggs

1 1/2 cups

Milk

2 tbsp.

Butter, melted

1 tsp.

Lemon extract (optional)

Other Recipe Information 

Recipe Yields: 24 crêpe cups or 12 servings

Directions

Mix together the eggs, milk, salt, pepper and flour.

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.

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.

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.

*Crêpes 

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.

To serve, place 2 crêpes on each plate and top with a dollop of sour cream and chopped fresh dill, parsley or tarragon.

Other Recipe Information 

Recipe and image furnished by Plate’s Turkey Inspiration insert.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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