Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1 cup plus 2 tablespoons 2% milk

  3. 2 tablespoons butter, melted

  4. 1 cup all-purpose flour

  5. 1/8 teaspoon salt

  6. FILLING :

  7. 1/2 pound bulk pork sausage

  8. 1/4 cup chopped onion

  9. 3 eggs

  10. 1/2 cup 2% milk

  11. 1/2 cup mayonnaise

  12. 2 cups (8 ounces) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Crepe Quiche Cups Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 near the center comes out clean. Yield: 16 crepe cups.


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