*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 |
To Prepare:
- 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.
Ingredients
| 7 ea. | Eggs | 1 1/2 cups | Milk |
| 1/2 tsp. | Salt | 1/4 tsp. | Freshly ground 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 |
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.
