Ruffled Crepes Isabel

Named after the inn's original owner, Isabel Holden, this lovely and elegant dish combines French cooking with an American flair. The ruffled edges add to a perfect brunch table.

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 cooked turkey bacon(crumbled)
Sharp Cheddar Cheese (grated)
Sour Cream for garnish
Fresh Dill, Parsley or Tarragon Garnish

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 amount 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). 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

Recipe Summary:
Yield: 12
Prep Time: 1 hour
Cook Time: 30-40 minutes at 375

Other recipes by Holden House-1902 B&B Inn:
Southwestern Eggs Fiesta
Italiano Eggs Florentine
German Puff Pancakes With Spiced Apples
Chocolate Chunk/white Chocolate Cookies
Raspberry Love Potion #2-14
Florentine Egg Fluffs

Recipe Provided By:
Holden House-1902 B&B Inn
Colorado Springs, CO

Detailed Listing | Website

Colorado Springs Bed and Breakfast Inns