Recipe finder
Breakfast Crepe Cups
- 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