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Herbed Asiago Eggs in Fluted Crepe Cups

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  8 servings
For the Crepes:
2 eggs
1 1/4 cups milk
1 cup flour
Pinch of salt
1 tablespoon unsalted butter, melted and cooled
Melted butter for greasing crepe pan
For the Filling:
8 tablespoons Asiago cheese
4 teaspoons chopped mixed herbs, such as oregano, marjoram, basil and savory (or 1 teaspoon dried Italian herb seasoning)
8 eggs
Salt and pepper to taste
8 teaspoons heavy cream
Beat together 2 eggs and milk at medium speed until blended. Add flour, salt and the 1 tablespoon melted, cooled butter. Beat until smooth.

Heat 7-inch crepe pan or small skillet over medium-high heat. Brush pan with melted butter before making each crepe. Pour approximately 3 tablespoons batter in hot buttered pan, tilting pan quickly to spread batter evenly on bottom and slightly up sides of pan. Cook quickly until lightly browned on both sides, turning once. Repeat with remaining batter, making 8 crepes each about 5 to 5-1/2 inches in diameter. Stack cooled crepes on a plate with wax paper between each crepe.

Preheat oven to 400 degrees F. Generously spray eight (2 1/2 inch) nonstick muffin cups with nonstick coating. Line each cup with a crepe, allowing sides to flute naturally in folds. Spoon 1 tablespoon cheese and a sprinkling of 1/2 teaspoon of herbs into bottom of each cup.

Break an egg into a small bowl, then slip egg into a crepe cup over cheese mixture. Repeat with remaining seven eggs to fill all the crepe cups. Season eggs with salt and pepper. Drizzle each egg with 1 teaspoon cream. Place muffin pan on baking sheet. Bake at 400 degrees F for 20 minutes until desired color. Tent with foil during last part of cooking time if crepes start to over brown on edges.

To serve, run a narrow spatula around edges of crepe cups to loosen, then, using spatula, carefully lift hot crepe cup out of pan.

Recipe reprinted by permission of Rocky Mountain Lodge & Cabins, CO. All rights reserved.
Date Added: 01/01/2008
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