YIELD
60 small quichePREP
20 minCOOK
20 minREADY
40 minIngredients
Crepe
Filling
Directions
Crepe: Sift flour and salt together.
Add Egg Beaters, a small amount at a time, beating thoroughly.
Gradually add milk; mixing until blended.
Add oil and beat until smooth.
Allow batter to stand for 1 hour before cooking crepes.
Cook in a hot skillet.
Filling: Mix Egg Beaters, yogurt, salt and cayenne pepper together.
To assemble, use tart pan, pressing crepe into bottom of pan.
Place a small amount of onion and then fill with egg mixture until full.
Bake for 15 to 20 minutes at 350℉ (180℃).
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