It’s the New Year and we have a new way to serve crêpes! Crêpes are especially popular in France, and of course, we enjoy them just as much. As the recipe calls for…we ruffle them up a bit and serve with a zesty sauce. Enjoy!
Ingredients for Crêpes:
1 1/4 cups flour
2 Tbsp. sugar
Pinch of salt
3 eggs
1 1/2 cups milk
2 Tbsp. butter, melted
Ingredients for Filling:
1 lb. crumbled, cooked bacon
2 cups shredded cheddar cheese
7 eggs
1 1/2 cups milk
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. flour
Ingredients for Red Pepper Sauce:
1 16-oz. jar roasted sweet peppers
1 tsp. onion powder
1 Tbsp. extra virgin olive oil
1 tsp. lemon juice, or to taste
2 Tbsp. vegetable stock (more for thinner sauce)
1/2 tsp. ground cumin
Salt and freshly ground pepper to taste
Chives for garnish, cut into 1" to 2" lengths
Crêpes: To cook crêpes, blend or mix all crêpe ingredients. Let rest approximately 15 minutes. Lightly spray a 5-inch nonstick omelet pan with cooking spray, then heat to medium-high. Pour approximately 1/4 cup of crêpe mixture into pan and tilt quickly to evenly cover the bottom of the pan. Cook approximately 30 to 35 seconds on each side. Carefully remove crêpe from pan and let cool on cooling rack. (The crêpes can be used immediately or made one day ahead. If making ahead, cool completely, stack, cover and refrigerate.)
Filling: Cook bacon and crumble. Combine with cheese. Set aside. Blend together eggs and next 4 ingredients. Set aside. Preheat oven to 385°. Using a standard 12-count muffin pan, generously spray with nonstick spray. Gently press one crêpe into each muffin cup, lightly ruffling the edges. Place the bacon-cheese mixture in bottom of each crêpe, then pour egg mixture carefully into each crêpe, filling close to the top of muffin tin. Bake for 15 to 20 minutes in lower part of oven. When done, egg mixture should be firm and slightly puffed, and the crêpes lightly browned around the edges. Carefully loosen crêpe cups from tin so as to not break the edges.
Red Pepper Sauce: In blender, combine all ingredients and process until smooth and creamy. Serve over and/or under crêpes. For easy application, put sauce into food-safe squeeze bottle. Sauce will keep up to four days in the refrigerator.
Garnish each plate with red pepper sauce and chives, and place two crêpes on each plate.
For further information, visit www.BnBFinder.com/Albermale.
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