Breakfast Crepe Cups

Breakfast Crepe Cups

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

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.

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

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 until eggs are set.

With spoon, carefully remove crepe cups. Top with a dollop of sour cream and chopped parsley or chives.

Makes 12

Note: Use leftover crepes for another meal’s dessert.


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