BROCCOLI QUICHE CREPE CUPS
Steps:
- In a blender, combine the milk, eggs, flour and salt; cover and process until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. 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., Preheat oven to 350°. Line each of four 6-oz. custard cups with a crepe; set aside. Freeze remaining crepes in a freezer bag, leaving waxed paper between each crepe, up to 3 months., For filling, cook broccoli according to package directions. Cut up any larger pieces of broccoli. In a microwave-safe bowl, microwave bacon on high 2 minutes; drain. Add onion; microwave on high 3 minutes or until tender. Beat eggs and milk; stir in broccoli mixture and bacon mixture. Spoon into prepared crepe cups., Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Remove from custard cups and serve immediately.
Nutrition Facts : Calories 438 calories, Fat 25g fat (11g saturated fat), Cholesterol 299mg cholesterol, Sodium 669mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 19g protein.
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Alisha Hossain
[email protected]These were a bit too salty for my taste, but I think that's just because I added too much salt.
Robyn Fraley
[email protected]I'm not a big fan of broccoli, but I actually really enjoyed these crepe cups.
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[email protected]These were a nice change of pace from my usual breakfast routine.
Hanna Lee
[email protected]I made these for a brunch party and everyone loved them. They're a great way to impress your guests.
zakir Abbasi
[email protected]These were a little time-consuming to make, but they were definitely worth it.
Hatibu Hamidu
[email protected]I'm not sure what I did wrong, but my crepes were really thick and doughy.
Knowledge 4 Growth
[email protected]I used a different type of cheese than the recipe called for and they still turned out great.
Mathan Logan
[email protected]These were a fun and easy way to change up my usual breakfast routine.
Md Mashud
[email protected]I've never made crepes before, but these turned out great! I'm definitely going to make them again.
Hardik Thakulla
[email protected]These were great! I made them for a potluck and they were a big hit.
Voow zainab
[email protected]These were a bit too rich for me, but I think that's just a personal preference. They were still very tasty.
Neshiyer Polk
[email protected]I had a hard time getting the crepes to cook evenly. Some of them were overcooked and others were still undercooked.
Renee Burke
[email protected]These were a little bland for my taste, but I think that's because I didn't add enough salt and pepper. Next time I'll be sure to season them more.
Brayden Coram
[email protected]I've made these crepe cups several times now and they're always a hit. They're perfect for a quick and easy breakfast or lunch.
Shipon Mondal
[email protected]I made these for my kids and they loved them! They're a great way to get them to eat their veggies.
NAHID FF
[email protected]These were a great way to use up some leftover broccoli and cheese. They were also a fun and easy snack to make.
Miguel √Öngel Jimƒónez Torres
[email protected]I'm not a big fan of quiche, but these crepe cups were delicious! The broccoli and cheese filling was creamy and flavorful, and the crepes were perfectly cooked.
Anup Tamang
[email protected]These broccoli quiche crepe cups were a hit at my brunch party! They were so easy to make and everyone loved them.