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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Easy homemade crepes form the quick crust for these tempting brunch cups from Kaye Whiteman of Charleston, West Virginia. The flavorful filling includes spinach, mushrooms and bacon. Ingredients:
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3 eggs |
1 cup milk |
filling: |
1-1/2 cups (6 ounces) shredded cheddar cheese |
3 tablespoons king arthur unbleached all-purpose flour |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 can (4 ounces) mushroom stems and pieces, drained |
2/3 cup mayonnaise |
3 eggs, lightly beaten |
6 bacon strips, cooked and crumbled |
1/2 teaspoon salt |
pepper to taste |
Directions:
1. In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter.
2. In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set. Yield: 6 servings (12 crepe cups).
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