Wednesday, December 3, 2008

Quiche Crepes

8 ounces cream cheese
1/2 cup heavy cream
1 egg
1 egg yolk
freshly ground black pepper
2 T chopped chives
4 T grated sharp cheddar cheese (Herkimer County)
6 strips of cooked and crumbled bacon

18 5-inch crepes

Let cream cheese stand at room temperature for an hour before starting. Then cream in gradually the cream, then the whole egg and the egg yolk until the mixture is smoth and thick. Add black pepper, chives and grated cheese, mixing well.

Have read 3 muffin tins each with 6 muffin cups (2 1/2 inches in diameter). Do not grease. Place a crepe over one opening; then put a few bits of cooked bacon and a large spoonful of the cheese mixture in the center and push down carefully with the bowl of a spoon. Repeat with the rest of the crepes. The crepes will make a pastrylike shell around the edge of the filling. Bake for 30 minutes in a 375 degree F oven. These may be half-baked, frozen and re-baked after defrosting.

Optional: You can add 4 ounces of crab meat or lobster to the filling


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