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Full Online Book HomeLearning KitchenEggs - Breakfast Crepe Cups
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Eggs - Breakfast Crepe Cups Post by :jaskelan Category :Learning Kitchen Author :Unknown Date :February 2012 Read :854

Click below to download : Eggs - Breakfast Crepe Cups (Format : PDF)

Eggs - Breakfast Crepe Cups

Crepes:
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 batter. Tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels.

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


Filling:
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


Preheat oven to 375° F.

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 preheated 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



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