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