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1
Blend or mix all crepe ingredients well.
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2
Let rest for approx.
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3
5 minutes.
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4
Make 5 inch crepes using either a well greased skillet or crepe maker.
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5
Extra crepes may be stored in refrigerator for later use.
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6
Mix together all egg mixture ingredients except bacon and cheese.
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7
Generously grease 24 muffin tins with non stick spray.
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8
Press crepes into tins, lightly ruffling edges but being careful not to tear crepes.
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9
Place a small square of cheese in bottom of tin and pour egg mixture carefully into each muffin tin, filling just to below top of rim.
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10
Top with crumbled bacon (vegetarian bacon bits may be substituted) and shredded cheese.
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11
Temperature & Time: Bake at 375F (190C) for 15 to 20 minutes or until mixture is firm and crepes are just lightly brown.
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12
Let cool slightly and carefully loosen crepe cups from muffin tins with a fork or knife, taking care not to break crepe edges.
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13
Remove from tins with a spoon, place 2 on each plate and top with a small dab of sour cream and chopped fresh dill, parsley or tarragon (We try and use herbs fresh from the garden).
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14
Number of Servings: Makes 24 crepe cups or 12 servings.
