Ruffled Crepes

Filed under: Breakfast, Breakfast - Egg Dishes.

"Wake Up to Elegance" as seen on the cover of Marquee magazine, February/March 2005 issue. Ruffled Crepes

1 1/4 cup flour
2 tbsp sugar
pinch of salt
3 eggs
1 1/2 cup milk
2 tbsp melted butter

Egg Mixture:
7 eggs
1 1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
1 tbsp flour
1 lb. crumbled, cooked bacon
approximately 2 C. shredded cheddar cheese

Roasted Red Pepper Sauce
1 16-0z jar roasted sweet peppers
1 tsp onion powder
1 tbsp extra virgin olive oil
1 tsp lemon juice, or to taste
2 tbsp vegetable stock (more for thinner sauce)
1/2 tsp ground cumin
salt and freshly ground pepper to taste

Mix all crepe ingredients. Let sit 15 minutes. Make 5-inch crepes using a 5" coated pan heated to medium-high spray lightly with cooking spray. Pour approximately 1/4 cup of crepe mixture into pan and tilt quickly to evenly cover the bottom of the pan. Cook over heat approximately 30-35 seconds on each side. Remove from pan and let cool separated on a cooling rack. The crepes can be used immediately or made one day ahead. If making ahead, cool completely, stack, cover and refrigerate. Blend together all egg mixture. Generously grease muffin tin with nonstick spray.
Using a standard 12-count muffin pan, gently press one crepe into each muffin tin, lightly ruffling the edges and being careful not to tear crepes. Place the bacon-cheese mixture in bottom of crepe. Pour egg mixture carefully into crepe, filling close to the top of muffin tin. Bake at 385 degrees for 15-20 minutes on lower part of oven. Egg mixture should be firm and slightly puffed, and the crepes lightly browned edges.

Recipe Summary:
Yield: serves 6
Prep Time: 40 minutes
Cook Time: 15-20 minutes

Other recipes by Albemarle Inn:
Grapefruit Ambrosia
Eggplant And Goat Cheese Crostini

Recipe Provided By:
Albemarle Inn
Asheville, NC

Asheville Bed and Breakfast Inns