Ruffled Crepes Isabel

Elegant and delicious! A favorite among all my guests!

1 1/4 cups flour
2 Tbsp. sugar
Pinch of salt
3 eggs
1 1/2 cups milk
2 Tbsp. melted butter
1 tsp. lemon extract (optional)

Egg Mixture:
7 eggs
1 1/2 cups milk
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. flour
6 slices cooked turkey bacon (crumbled)
Sharp cheddar cheese
Sour cream for garnish
Fresh dill, parsley or tarragon garnish

Blend or mix all crepe ingredients well. Let rest for approximately 5 minutes. Make 5" crepes using either a well- greased skillet or crepe maker. Make sure crepes are thick enough to hold mixture without breaking. Extra crepes may be stored in refrigerator for later use. Mix together all egg mixture ingredients except bacon, cheese and garnishes. Generously grease 24 muffin tins with non-stick spray. Press crepes into tins, lightly ruffling edges, but being careful not to tear edges or base. 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 and cooked bacon and dash of salt and pepper. Can be stored in refrigerator overnight for morning breakfast or for later use, place muffin tins in freezer. After freezing, crepe cups can be removed from tins and stored in plastic zip freezer bags for later use. When ready to use, remove from freezer and place back into greased muffin tins. Place aluminum foil over the top and back at 375* for 15-20 minutes (room temp) or 30-40 minutes (frozen) until mixture is firm. Remove foil approximately 3/4 through cooking time. Crepes should be just lightly brown and egg mixture should be firm. Let cool slightly before removing from tins and carefully loosen crepe cups with fork or knife, taking care not to break crepe edges. Remove from tins with a tablespoon, place 2 on each plate and top with a small dab of sour cream and chopped fresh dill, parsley or tarragon and a dash of paprika. Garnish plate with slice of tomato and fresh parsley. Makes 24 crepes cups for 12 servings (2 per person).

Recipe Summary:
Yield: 24
Prep Time: 30-40 mins
Cook Time: 20 mins

Recipe Provided By:
Rest and Restoration Bed and Breakfast
Peyton, CO

Peyton Bed and Breakfast Inns