Ruffled Crepes Isabel
CREPES
• 1 1/4 cups All-purpose flour
• 2 Tbsp Granulated sugar
• Dash salt
• 3 ea Eggs
• 1 1/2 cups Milk
• 2 Tbsp Butter, melted
• 1 tsp Lemon extract, optional
FILLING
• 7 ea Eggs
• 1 1/2 cups Milk
• 1/2 tsp Salt
• 1/4 tsp kosher salt
• 1/4 tsp Black pepper, freshly ground
• 1 Tbsp All-purpose flour
• Vegetable oil spray as needed
• 12 ea Crepes
• 6 ea Butterball Turkey Bacon Slices, cooked and crumbled
• Sharp Cheddar cheese as needed
• Sour cream As needed
• Fresh Dill, parsley or tarragon, as needed
Directions
CREPES
- Blend ingredients well. Let rest for about 5 minutes. Make 5 inch crepes using either a well-greased skillet or crepe maker. Extra crepes may be stored, refrigerated.
- To serve, place 2 crepes on each plate and top with a dollop of sour cream and chopped fresh dill, parsley or tarragon.
FILLING
- Mix together the eggs, milk, salt, pepper and flour.
- Generously grease two 12-cup muffin tins with nonstick vegetable oil spray. Press crepes into tins, lightly ruffling edges but being careful not to tear them.
- Place a small square of cheese into bottom of each crepe and pour egg mixture carefully over it, filling just to below top of rim. Top with crumbled turkey bacon.
- Bake crepes at 375°F until mixture is firm and crкpes are just lightly browned, about 15 to 20 minutes. 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.
Your Partner in Culinary Excellence
Customer Portal