Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Crepes: Ruffled Crepes Isabel




Source of Recipe


Holden House 1902 Bed & Breakfast Inn


List of Ingredients




Crepes:
1 1/4 cups flour
2 Tablespoons sugar
Pinch Salt
3 eggs
1 1/2 cups milk
2 Tablespoons melted butter
1 Teaspoon Lemon Extract (Optional)

Egg Mixture:
7 eggs
1 1/2 cups milk
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Tablespoon Flour
6 slices crumbled turkey bacon(crumbled)
Sharp Cheddar Cheese
Sour Cream for garnish
Fresh Dill, Parsley or Tarragon Garnish



Recipe



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 tins 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).

Temp. & Time: Bake at 375 degrees for 15-20 minutes or until mixture is firm and crepes are just lightly brown. Let cool slightly and carefully loosen crepe cups from muffin tins 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 herbs fresh from the garden).

Number of Servings: Makes 24 crepe cups or 12 servings.