breakfastcrepesrecipes November 18, 2011

Quiche Lorraine Cups

12 crepes
4 slices bacon
1 cup grated swiss cheese
2 T flour
¼ tsp salt
2 eggs, beaten
1 cup milk
 Line greased muffin pans or custard cups with cooked crepes.  Cook bacon until crisp; drain and crumble.  Sprinkle in crepe shells.  Top with cheese.  Mix flour, salt and eggs with milk; pour over cheese.  Bake at 350 degrees for 15-20 minutes or until firm.  Cool 5 minutes before removing from pan.  Serve hot. 

NOTE:  I think I would make the crepe shells a bit smaller than the normal size when making this again.