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.
