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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Crepes: 1 1/4 cups flour 2 Tbsp sugar Pinch salt 3 eggs 1 1/2 cups milk 2 Tbsp melted butter 1 tsp lemon extract (optional) Egg mixture: 7 eggs 1 1/2 cups milk 1/2 tsp salt 1/4 tsp pepper 1 Tbsp flour 6 slices cooked turkey bacon(crumbled) Sharp cheddar cheese Sour cream for garnish Fresh dill, parsley or tarragon garnish Instructions: Blend or mix all crepe ingredients well. Let rest for approx 5 minutes. Make 5 inch crepes using either a well greased skillet or crepe maker. Extra crepes may be stored in refrigerator for later use. Mix together all egg mixture ingredients except bacon and cheese. Generously grease 24 muffin tin with non stick spray. Press crepes into tins, lightly ruffling edges but being careful not to tear crepes. Place a small square of cheese in bottom of tin and pour egg mixture carefully into each muffin tin, filling just to below top of rim. Top with crumbled bacon (vegetarian bacon bits may be substituted). Bake at 375 degrees for 15-20 minutes or until mixture is firm and crepe are just lightly brown. Let cool slightly and carefully loosen crepe cups from muffin tin with a fork or knife, taking care not to break crepe edges. Remove from tins with a spoon, place 2 on each plate and top with a small dab of sour cream and chopped fresh dill, parsley, or tarragon (We try and use fresh herbs from the garden). |
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