Saturday, November 26, 2011

Breakfast Crepe Cups ...

Image via Midwest Living.
With overnight guests visiting during the holiday season, tasty and filling breakfast recipes are a must, especially those that are easy and quick to prepare.

I love to eat quiche, but it takes some time and effort to prepare, so I rely on dishes with less preparation time when guests are in the house.

One of my 'go to' dishes is Breakfast Crepe Cups. They're absolutely yummy and make you look like you've trained at Le Cordon Bleu!

With little effort, you can substitute your own filling ingredients to make a signature dish.


Crepe Ingredients:
1 1/2 cups milk
1 1/4 cups flour
2 tablespoons sugar
3 eggs
2 tablespoons melted butter
Dash salt

Crepe Directions:
In bowl combine milk, flour, sugar, eggs, butter and salt. Beat with mixer until well mixed. Heat a lightly greased skillet. Remove from heat. Spoon in 2 tablespoons of the batter. Tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels. Makes 22 crepes. 

Generously spray twelve 2 1/2 inch muffin cups with non-stick coating. Fit crepes into cups, carefully ruffling the edges of the crepes.

Filling Ingredients: 
9 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bacon cooked crisp, drained and crumbled
1 cup shredded cheddar cheese
Dairy sour cream
Snipped parsley or chives

Filling Directions:
Beat together eggs, milk, salt and pepper.
Spoon bacon into bottom of crepe cups. Ladle egg mixture over bacon. Sprinkle with cheese. Tent foil over muffin cups to prevent overbrowning.
Bake in a 375° oven for 25 to 30 minutes or til eggs are set.
With spoon, carefully remove crepe cups. Top with a dollop of sour cream and chopped parsley or chives. Makes 12 filled crepe cups.

I gave the full recipe (above), but I personally dislike sour cream on my crepe cups.

Mine look more like the Florentine version photo at left from Recipe Bridge. These incorporate spinach and mushrooms, too.

Have fun entertaining the family!

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