From the Kitchen of The Pearl of Seneca Lake B & B

Dundee, New York


Crepe Cups


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These crepes have a nice presentation. I often make the crepes the day before and place them into the muffin cups in the evening. Be sure to cover the crepes with a towel or plastic wrap. They are good straight from the oven or cool. The normal serving is 2 crepes although some people eat 3 crepes.



In bowl or blender combine the following ingredients and blend until well mixed.

Place in refrigerator for 1 hour or more. (even the next day).


1 cups milk

1 cups flour

2 tbsp sugar

3 eggs

2 tbsp melted butter


Preheat a small 8 inch skillet on stove at a low to medium setting for about 5 min. Lightly grease the skillet with butter and pour in about 2 tbsp of crepe batter. Tilt the skillet to spread the batter around. When the batter browns on one side, invert the pan onto a plate or cookie sheet. Repeat.


Generously grease muffin tins. In order to ease the crepe into the muffin tins, make a cut into the center of the crepe and fold to fit into the cups. Freeze any extra crepes for later use.



Fill the cups with:


6 slices of bacon cooked, crisp or ham chunks

1 cup shredded cheddar cheese


Beat together and pour into crepe cups:


9 eggs

cup milk

tsp salt

tsp pepper


Bake in 375 deg oven for 25-30 min until eggs have set. Remove crepes from tins. Top with a dollop of sour cream and chopped parsley or chives.