Try this Crepe Quiche Cups recipe, or contribute your own.
Suggest a better descriptionFor the crepe batter:
1. In a small bowl, beat the eggs, milk and butter.
2. Combine flour and salt; add to egg mixture and mix well.
3. Cover and refrigerate for 1 hour.
For the filling:
1. In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
2. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.
3. Heat a lightly greased 8-in. nonstick skillet. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly.
4. Cook until top appears dry; turn and cook 15-20 seconds longer.
5. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
6. Stack crepes with waxed paper or paper towels in between until cooled.
7. Line greased muffin cups with crepes; fill two-thirds full with sausage mixture.
8. Bake at 350°F for 15 minutes.
9. Cover loosely with foil and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 111 | ||
Calories from Fat: 70 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 16.6mg | 5 % | |
Sodium 259.6mg | 9 % | |
Potassium 56.5mg | 1 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.6g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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