Fluted quiche cups
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bulk sausage |
| ¼ | cup | Chopped onions |
| ½ | cup | Milk |
| 3 | Eggs | |
| ½ | cup | Mayonnaise |
| 2 | cups | Shredded cheddar cheese |
| Crepe batter ingredients: | ||
| 4 | Eggs | |
| ¼ | teaspoon | Salt |
| 2 | cups | Flour |
| 2¼ | cup | Milk |
| ¼ | cup | Melted butter |
Directions
Recipe by: Inn recipes In a skillet, brown sausage with onion and drain. In large bowl, combine remaining ingredients with sausage.
Line greased muffin tin with crepes. Fill ¾ full with sausage mixture and bake at 350 degrees for 15 minutes. Cover loosely with foil and bake 15 additional minutes or until set. Fills 12-14 crepes.
Crepe batter ingredients: Combine all ingredients in blender, and blend for one minute. Scrape down sides and blend another 15 seconds or until smooth. Refrigerate batter 1 hour or longer. Cook crepe until bottom is browned. Then carefully turn with spatula. Brown other side for a few seconds. Remove from pan with spatula; stack on plate or tray. Freeze in muffin tins, then remove and store in plastic bags. Makes 32-36 crepes.JM. Garth Woodside Mansion Bed & Breakfast Hannibal, Missouri