Ruffled Crepes with Red Pepper Sauce
- 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:
- One 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 to 2-inch lengths (for garnish)
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. Pour approximately 1/4 cup of the crepe mixture into the pan and tilt quickly to evenly cover the bottom. Cook for approximately 30-35 seconds on each side. Remove from the pan and let cool separated on a cooling rack. The crepes can be used immediately or made one day ahead. If making ahead, cool the crepes completely on racks. Stack, cover and refrigerate.
Using a standard 12-count muffin pan, generously grease the muffin tin with nonstick spray. Gently press one crepe into each muffin tin, lightly ruffling the edges and being careful not to tear the crepes.
FOR THE EGG MIXTURE:
Blend together all the egg mixture ingredients. Place the bacon-cheese mixture in bottom of each crepe. Pour the egg mixture carefully into the crepe, filling close to the top of the muffin tin.
Bake at 385 degrees F for 15-20 minutes on the lower part of the oven. The egg mixture should be firm and slightly puffed, and the crepes lightly browned around the edges. Carefully loosen the crepe cups from the 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 a blender, combine the peppers, onion powder, oil, lemon juice, stock, cumin, salt and pepper, and process until smooth and creamy. Serve over or under the crepes. For easy garnishing, put the sauce into a kitchen squeeze bottle. Holds up to 4 days in the refrigerator.
Recipe reprinted by permission of Publisher. All rights reserved.
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