From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

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.

Crepe Cup Recipe


In bowl or blender combine the following ingredients and blend until well mixed:
1 ½ cups milk
1 ¼ cups flour
2 tbsp sugar
3 eggs
2 tbsp melted butter
Place in refrigerator for 1 hour or more. (even the next day).

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
¼ cup milk
½ tsp salt
¼ 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.