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Ruffled Crepes with Red Pepper Sauce

Source: www.BnBFinder.com
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  6 servings
RECIPE INGREDIENTS
For the Crepes:
1 1/4 cups flour
2 tablespoons sugar
Pinch of salt
3 eggs
1 1/2 cups milk
2 tablespoons melted butter
Cooking spray

For the Egg Mixture:
7 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour

For the Filling:
1 pound cooked bacon, crumbled
2 cups shredded cheddar cheese, approximately

For the Red Pepper Sauce:
1 16-ounce jar roasted sweet peppers
1 teaspoon onion powder
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice, or to taste
2 tablespoons vegetable stock (more for thinner sauce)
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste

Chives, cut into 1- 2 inch lengths (for garnish)
DIRECTIONS
FOR THE CREPES:
Blend or mix all crepe ingredients. Let rest approximately 15 minutes.


Using a 5 inch coated omelet pan heated to medium-high, spray lightly with cooking spray for each crepe made. Pour approximately 1/4 cup of crepe mixture into pan and tilt quickly to evenly cover the bottom of the pan. Cook back over heat approximately 30-35 seconds on each side. Remove from pan and let cool separated on a cooling rack. The crepes can be used immediately or made one day ahead. If making ahead, cool crepes completely on racks. Stack, cover and refrigerate.

Using a standard 12-count muffin pan, generously grease muffin tin with nonstick spray. Gently press one crepe into each muffin tin, lightly ruffling the edges and being careful not to tear crepes.


FOR THE EGG MIXTURE:
Blend together all egg mixture. Place the bacon-cheese mixture in bottom of crepe. Pour egg mixture carefully into crepe, filling close to the top of muffin tin.


Bake at 385 degrees F for 15-20 minutes on lower part of oven. Egg mixture should be firm and slightly puffed, and the crepes lightly browned around the edges. Carefully loosen crepe cups from tin, so as to not break the edges. Place two on each plate and garnish with red pepper sauce and chives.


FOR THE RED PEPPER SAUCE:
In blender, combine peppers, onion powder, oil, lemon juice, stock, cumin, salt and pepper, and process until smooth and creamy. Serve over or under crepes. For easy garnishing put sauce into kitchen squeeze bottle. Holds up to 4 days in the refrigerator.


Recipe reprinted by permission of Albemarle Inn, NC. All rights reserved.
Date Added: 01/01/2008
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