Herbed Asiago Eggs in Fluted Crepe Cups
- 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
FOR THE CREPES:
Using an electric mixer, beat together 2 eggs and milk at medium speed until blended. Add the flour, salt and 1 tablespoon melted, cooled butter. Beat until smooth.
Heat a 7-inch crepe pan or small skillet over medium-high heat. Brush the pan with melted butter before making each crepe. Pour approximately 3 tablespoons batter in the hot buttered pan, tilting the pan quickly to spread the batter evenly on the bottom and slightly up the sides of the pan. Cook quickly until lightly browned on both sides, turning once. Repeat with the remaining batter, making 8 crepes each about 5-5-1/2 inches in diameter. Stack cooled crepes on a plate with wax paper between each crepe.
FOR THE BAKED EGG FILLING:
Preheat the 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 the sides to flute naturally in folds. Spoon 1 tablespoon cheese and a sprinkling of 1/2 teaspoon of herbs into the bottom of each cup.
Break an egg into a small bowl, then slip into a crepe cup over the cheese mixture. Repeat with the remaining seven eggs to fill all the crepe cups. Season the eggs with salt and pepper. Drizzle each egg with 1 teaspoon cream. Place the muffin pan on a baking sheet. Bake at 400 degrees F for 20 minutes or until it reaches desired color. Tent with foil if the crepes start to over brown on the edges.
To serve, run a narrow spatula around the edges of the crepe cups to loosen, then, using a spatula, carefully lift out of pan.
Recipe reprinted by permission of <I>Rocky Mountain Lodge & Cabins, CO<. All rights reserved.
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