Fluted Quiche Cups
Yield
12 servingsPrep
80 minCook
30 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
sausage
bulk |
|
| ¼ | cup |
onions
chopped |
|
| ½ | cup |
milk
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
mayonnaise
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| Crepe batter | |||
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 ¼ | cups |
milk
|
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
sausage
bulk |
|
| 59 | ml |
onions
chopped |
|
| 118 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
mayonnaise
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| Crepe batter | |||
| 4 | large |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 532 | ml |
milk
|
|
| 59 | ml |
butter
melted |
|
Directions
In a skillet, brown sausage with onion and drain.
In large bowl, combine remaining ingredients with sausage.
Line greased muffin tin with crepes.
Fill ¾ full with sausage mixture and bake at 350℉ (180℃) for 15 minutes.
Cover loosely with foil and bake 15 additional minutes or until set.
Fills 12 to 14 crepes.
Crepe batter ingredients: Combine all ingredients in blender, and blend for one minute.
Scrape down sides and blend another 15 seconds or until smooth.
Refrigerate batter 1 hour or longer.
Cook crepe until bottom is browned.
Then carefully turn with spatula.
Brown other side for a few seconds.
Remove from pan with spatula; stack on plate or tray.
Freeze in muffin tins, then remove and store in plastic bags.
Makes 32 to 36 crepes.
