Sunday brunch at its best
1 cup all purpose flour
1 teaspoon sugar
1 tablespoon melted butter
1 scallion, chopped
12 (1-inch) squares smoked gouda or brie cheese
8 strips cooked crumbled bacon
1 ¼ cups milk
¼ teaspoon freshly ground black pepper
½ teaspoon salt
2 green onions, thinly sliced for garnish
- Combine all crepe ingredients in a blender; blend until smooth. Let crepe batter stand for 15 minutes.
- On a lightly greased crepe pan or skillet, over medium heat, swirl 2 tablespoons of batter (for each crepe) forming a 6-inch circle.
- Cook about 1 minute or until crepe edges look dry. Flip and cook another 30 seconds.
- Transfer crepe to cooling rack. Repeat with remaining batter until you have 12 crepes total.
- Cut each crepe into an even 5-inch round using a pastry cutter or…(I used the top of a jar as a template and just cut around it with a knife).
- Heat oven 375F. Spray a standard 12-cup muffin pan with non-stick spray.
- Press 1 crepe into each cup ruffling edges to fit.
- Place 1 square of cheese in the bottom of each crepe. Sprinkle with half the bacon.
- Whisk the eggs, milk, salt and pepper until well blended.
- Pour egg mixture evenly over filling to just below the rim of the muffin cup.
- Sprinkle with remaining bacon. Bake 18 to 20 minutes or until eggs are just set. Cool slightly.
- With the edge of a knife carefully loosen crepe cups from muffin tins and lift out with a spoon.
- Arrange on serving platter. Sprinkle with green onions.
- Category: breakfast
- Method: stovetop/oven
Keywords: crepes, brunch, holiday, bacon and eggs