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1
Preheat the oven to 350 degrees F.
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2
In a small saute pan, melt the butter and sweat the onions until translucent.
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3
In a small bowl, mix the onions and crumbled bacon together.
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4
In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.
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5
In a large, non-stick, 6-cup muffin tin, place one crepe into each cup.
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6
Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly.
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7
Spoon the bacon and onion mixture into each cup.
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8
Distribute the cheese evenly into the cups.
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9
Pour the egg mixture into each cup so that all of the quiches are the same size.
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10
Place into a preheated oven for 15 minutes or until the egg mixture is completely set.
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11
In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds.
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12
Place the crepe batter in the refrigerator for 1 hour.
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13
This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
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14
The batter will keep for up to 48 hours.
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15
Heat a small non-stick pan.
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16
Add butter to coat.
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17
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
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18
Cook for 30 seconds and flip.
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19
Cook for another 10 seconds and remove to the cutting board.
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20
Lay them out flat so they can cool.
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21
Continue until all batter is gone.
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22
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
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23
When using frozen crepes, thaw on a rack before gently peeling apart.
