Breakfast Crepe Cups

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Published on Midwest Living (http://www.midwestliving.com)

Breakfast Crepe Cups

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Makes: 12 servings
Prep 45 mins
Bake 25 mins

Ingredients

1 1/2 cups milk
1 1/4 cups all-purpose flour
2 tablespoons sugar
3 eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract (optional)
Nonstick cooking spray
9 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bacon, crisp-cooked, drained, and crumbled; or 1/2 pound bulk pork sausage or cut-up fresh pork sausage links, cooked; or 6 ounces cubed cooked ham
1 cup shredded cheddar cheese (4 ounces)
Dairy sour cream
Snipped fresh chives or parsley
Dash salt

Directions

For crepes, in a bowl, combine the 1-1/2 cups milk, the flour, sugar, the 3 eggs, the melted butter, and the dash salt. Add lemon extract, if you like. Beat with a rotary beater until well mixed.
Heat a lightly greased 5- or 6-inch crepe pan or skillet. Remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt the pan or skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels; remove crepes. Repeat with remaining batter to make 22 crepes, greasing pan or skillet occasionally.
Generously coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Fit crepes into cups, carefully ruffling the edges of the crepes.
For filling, in a large bowl, beat together the 9 eggs, the 1/4 cup milk, the 1/2 teaspoon salt, and the pepper.
Spoon bacon, sausage, or ham into the bottom of crepe cups. Ladle the egg mixture over the meat. Sprinkle with the cheese. Tent foil over muffin cups to prevent over-browning.
Bake in a 375 degree F oven for 25 to 30 minutes or until eggs are set.
With a spoon, carefully remove crepe cups. Top with a dollop of sour cream and chopped chives or parsley. Makes 12 servings.

Note

Use leftover crepes for another meal's dessert. Or, spread the crepes with cream cheese and fold into quarters, or roll and top with a fruit sauce or canned fruit-pie filling. To freeze remaining crepes, stack crepes, putting 2 pieces of waxed paper between crepes so they're easy to separate. Let crepes thaw at room temperature for about 1 hour before using them.

Nutrition Facts

(Breakfast Crepe Cups)

Servings Per Recipe 12, vit. A (RE) 185, cal. (kcal) 233, vit. C (mg) 1, pro. (g) 12, sodium (mg) 313, Fat, total (g) 14, carb. (g) 14, iron (mg) 2, sat. fat (g) 7, calcium (mg) 121, chol. (mg) 237

Source URL (retrieved on May 21, 2013): http://www.midwestliving.com/recipe/eggs/breakfast-crepe-cups/

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