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Crepe Quiche Cups

When it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri
  • Total Time
    Prep: 40 min. + chilling Bake: 25 min.
  • Makes
    16 crepe cups

Ingredients

  • 2 large eggs
  • 1 cup plus 2 tablespoons 2% milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • FILLING :
  • 1/2 pound bulk pork sausage
  • 1/4 cup chopped onion
  • 3 large eggs
  • 1/2 cup 2% milk
  • 1/2 cup mayonnaise
  • 2 cups shredded cheddar cheese

Directions

  • For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
  • In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.
  • Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
  • Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 350° for 15 minutes. Cover loosely with foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts
1 each: 209 calories, 16g fat (7g saturated fat), 96mg cholesterol, 246mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 8g protein.

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